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Peeñed Up Jam

Peeñed Up Jam
Hey Guys! My favorite thing about fall is very intensive meat and cheese boards, ya know what I am saying? Very delicious and fatty meats hanging out with lots of stinky cheeses, and a suitable amount of beer to wash it all down. My usual platters consist of tons of arugula, spicy mustard, pickled veggies, maybe a piece of fruit or two, butt loads of crostinis and some sort of sweet and savory jammy jam.

Last winter our good buddy Matt, gifted us the best homemade cheese accouterment ever! Guys I’m about to share with you “Uncle Matt’s Peeñed Up Jam” recipe. Oh man, my eyes are watering just thinking about it, partly because I’m crying out of love and adoration, and partly because my house is full of habanero fumes and my eyeball skins are big babies.

Anyway, just get wild with your cheese plates, you guys!

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Peeñed Up Jammy Jam

Ingredients:

▼ 1 1/2 lbs sweet peppers, cut into 1-inch pieces (6 cups)
▼ 2-3 red habanero peppers
▼ 1 cup apple cider vinegar
▼ 3 tablespoons Sure-Jell less pectin
▼ 3 1/4 cups sugar
▼ 1 tablespoon unsalted butter
▼ 3/4 teaspoon salt

Sterilize jars and lids:
Put empty jars rings, and rings on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Keep jars and lids submerged in hot water, covered, until ready to use.

Making da Jelly Mon:
Pulse sweet and habanero peppers in a food processor until finely chopped. Combine pectin and 1/4 cup sugar in a small bowl. Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5 quart heavy pot. Bring to a boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.

Leaving 1/4 inch of space at top. Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.

Seal and process jars:
Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. Bring to a full boil for 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal.

Let jar cool 12 to 24 hours, Jelly keeps in sealed jars in a cool dark place 5 to 6 months.

Peeñed Up Jam
Yo, Dawgs: Make sure to pay attention to your measurements and time, too much or too little sugar won’t allow the pectin to set up and over cooking it will lead to rock candy. Also, if you don’t want to process the jars just fill clean jars and store in the fridge for up to six weeks!

Also, I did a half sized recipe for the photos above :)

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  • meghanssj October 16, 2014

    I looooovvvvee makeing (what I have previously called) pepper jam. I made some last year and it was a hit, especially around the holidays. I did mine with some green jalapenos, and so mine was a darker, jewel tone. I like the brightness of yours, and with habeneros, I bet its even kickier. I’m going to give your version a spin. I also loved your post about Blush. It is an interesting path to becoming who we are, isn’t it? Who know the 30’s would be so fun. I like the blush on your site, and I love those ways of using it in decor. It almost makes me think that it wouldn’t tip the balance in my houre too much toward girly, which I’m always cautious of, being in a household of 2.

    • Scoops October 21, 2014

      Hey Meghan! It is so weird, the paths we take, and I’m sure they’ll continue to change and evolve as time goes on. It’s all stuff you don’t understand when you’re a kid or even a twenty something.

      I’m worried about things being too girly around our house too, but I think this light pink approach is a safe way to go, it’s a little more sophisticated and the dudes should be able to dig it.

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