If there’s one recipe that characterizes our Friday Night Dinner, this would be it.
I wish I could take even the tiniest amount of credit for it, because I think we got more compliments on this particular component than on anything else. Alas, it was the work of some other group members- but I’m proud to have been a part of the group in general!
Jalapeno jam sounds kind of gross, right? Fiery spice, paired with sweetness and a gelatinous consistency? If that’s what you’re thinking…well, you’re missing out. I’m not a big jam person (sticky foods are kind of a turnoff), but this stuff is delectable. Spicy enough to provide a savory kick, while juuuuuust sugary enough to add a sweet component to an entree. Ours was made a little liquidy, for plate-drizzling purposes, but by cooking it for longer you could achieve the usual jam texture that would be delicious slathered on cornbread or used as a meat marinade. And if you’re intimidated by the concept of making jam, like I know I was…it couldn’t be simpler. The ingredients, a stovetop and some patience are all that’s needed.
Yields: 4 cups
Created by the members of CTP 203 at the Natural Gourmet Institute
- 3 fresh habanero peppers
- 1 cup finely chopped green and orange bell pepper
- 2 cups maple crystals*
- 1 cup champagne vinegar
- 1/2 cup agave syrup
- 1/2 cup rice syrup**
- 1/2 teaspoon salt
- 2 tablespoons kuzu***
- 2 cups water
- Use a pair of kitchen shears or a small paring knife to cut several small slits in the habaneros, allowing the oil of the pepper to infuse as it is cooking
- Place all ingredients except kuzu and water into a large saucepan and bring to a rolling boil over medium high heat.
- Boil for a full ten minutes. Stir the mixture constantly with a wooden spoon to avoid burning
- Meanwhile, dilute 2 tablespoons of kuzu in cold water and stir.
- Remove the habaneros with tongs and discard. (Leaving the habaneros in for a shorter period of time will yield a milder jam, while longer will make it spicier.)
- Stir in kuzu mixture in half cup increments and continue cooking until desired consistency has been achieved.
- Pour jam into hotel pan or open jar and let cool completely before serving.
Do you use jams often in your cooking or meals? What’s your favorite flavor? Would you ever try a savory or spicy jam?