That’s my jam

Angie Brown

 

I made the most delicious jam from my homegrown serrano peppers. We’re blessed with a long growing season here in the coastal south (high of 77F yesterday), so the serrano bush is still pretty heavily-laden—and here it is first of December! This will probably be our last batch though. *sadface*

I discovered rather late that we might’ve been picking them too young. I peeped the peppers at Publix, and theirs were twice the size of ours. Oh. well, damn.

But mmmmm, they did make a mighty fine jam.

As an Intuitive Cooker, I don’t really measure anything (and often stray far from the recipe unless I’m baking, baking is a science). So I just sort of looked up basic jam-making how-tos online, and then went for it. I used 4 or 5 thingies of berries + about the same amount of peppers + 2 or 3 cups of raw sugar. Roasted half of the peppers first, then blended them into a pulp—seeds and all—with the remaining peppers and berries, and cooked it all down with the sugar. Didn’t even add any pectin and it’s jelled just fine, yielded 3 or 4 little jars.

10/10 would do it all again next year. Need cheaper source of berries tho.

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