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!
Peeñed Up Jammy Jam
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:
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:
Let jar cool 12 to 24 hours, Jelly keeps in sealed jars in a cool dark place 5 to 6 months.
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 :)