I wasn’t sure where I was going with this recipe, but it turned out rather well. I’m wondering if it will become spicier as it sits, but for now it has a subtle flavor that I can’t quite pick out (and it’s not pepper… LOL). I think it will be just right for corn bread or on bagels with cream cheese.
I think I’ll possibly warm my sugar every time I make jam from now on…
4 cups sugar
Warm sugar on a shallow pan in a 250 oven for 15 minutes. (It dissolves better warm.)
4 cups fresh raspberries
6-8 dried red chili peppers
Bring raspberries to a full boil over high heat. Mash the berries as you heat them.
Boil hard for 1 minute, still constantly.
Add sugar and peppers, return to a boil and cook until thick and gels on the back of a spoon.
Remove peppers and place two in each jar.
Fill hot sterilized jars to 1/4” headspace and process in boiling water bath for 10 minutes. Let cool for 5 minutes before removing from canner.
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