Skip to main content

Apple Jalapeño Jam for #HandCraftedEdibles


In an effort to make all of my holiday gifts this year, I invited some of my favorite foodie bloggers to share recipes for hand-crafted edibles. Over the course of the twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones. We hope you'll follow along for inspiration. You can find out more information, including the schedule: here.

Thanks to these inspiring gals for these jam and jelly treats:

I had received some jalapeño peppers from my friends' garden. But I wasn't sure I was ready for straight jalapeño jelly. So I decided to make a sweet and spicy jam with apples. Think of it as an apple butter with a kick. We used a dollop of this on a cracker with some brie. Yummy! Because I wasn't quite certain I'd like the recipe, I made a very small batch. I will double these proportions next time.


 Ingredients

  • 1 pound apples
  • 2 jalapeños, diced (deseed if you want a more mild jam)
  • 1/2 C water
  • 1/2 C apple cider vinegar
  • 1  C organic granulated sugar
  • 1/2 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground cardamom
  • 1/4 t salt

Procedure
Sterilize 2 half-pint jars and their lids.

Place the water, vinegar, sugar, spices, and salt in a large, flat-bottom pan. Bring the mixture to a simmer until the sugar is completely dissolved. Add in the apples and jalapeño peppers. Turn the heat down to low and cook, uncovered, until the apples are soft and mashable. If it gets too dry, add in water 1 T at a time.


Mash the apples against the sides of the pan until your preferred texture. I like some chunks left in my jam. Also, the liquid should be thick and leave a trail if you run a spatula through the middle.

Pour jam into hot, sterile jars leaving a 1/2" from the rim. Cover with lid and rings. Allow to cool and then refrigerate. It will last about a month in the refrigerator. Or you can process it in a water batch for 10 minutes.

Comments

  1. Yum, Cam....I love fruit jams with a kick of jalapeno

    ReplyDelete
  2. Love the idea of sweet and spicy - especially with brie!!

    ReplyDelete
  3. Mmm! I will have to try this one. Nick loves spicy stuff and apples and has been begging for some jalapeno jelly. Thanks for hosting (:

    ReplyDelete
  4. Love that you added apples to the jalapeno jam. Or that you added jalapenos to the apple jam. ;-) Such a fun flavor combination.

    ReplyDelete
  5. I bet that is amazing with brie! Now I want to try some!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P