My chili pepper garden groweth!So today I am making pepper jam. I serve just a dab of it on cheese for hors d’oeuvres, among other things (e.g. it’s great mixed with juice as seasoning for chicken. And more!). Last year I made 3 recipes worth and we ran out! Have to quadruple this year. Here is the recipe: PEPPER JAM 1 pound mixed chili peppers boiling water 2-1/2 cups sugar 1 cup apple cider vinegar 1/2 teaspoon kosher salt Remove the stems and seeds from the peppers. Chop the peppers into small pieces and place in a bowl. Pour enough boiling water over the peppers to cover them. Let rest for 10 minutes, then drain. Place the peppers into a saucepan. Add the sugar, apple cider vinegar and salt, stir to blend the ingredients and bring to a boil over high heat. Turn the heat lower so that the ingredients cook at a simmer. Cook for about 45 minutes, stirring occasionally. Remove the pan from the heat. Do not be concerned if the mixture seems thin. It will thicken as it cools — if it is not as thick as jam when cooled, simmer the ingredients for 5-10 more minutes. Spoon the jam into jars and store in the refrigerator. Makes about 2 cups #pepperjam #pepperjelly #chilipeppers #chilipepper #chilipepperjam #homemadejam #homemadepreserves https://www.instagram.com/p/Chm-XMPrqUj/?igshid=NGJjMDIxMWI=
