Saturday, September 27, 2008
So a month ago my friend Conrad (aka the Chief), his wife Dani, their friend Syd, and my pal Dave (aka Little Davey) came up to Seattle for a concert. They stayed with us and were kind enough to take us to a Mariners game and out to dinner at Anthony’s Bell St. Diner. Dani and Conrad also brought a good deal of produce from their garden--a few squash and zucchini (as dictated but Utah tradition), a couple bell peppers, and ~15 Hungarian hot peppers. That weekend Michelle went to cross country camp and I had to figure out something to do with all those peppers. We've had some pepper jam before that we got at Pike's Place Market, so I decided to try making some. I found a recipe in the pectin package insert (here) for jalapeño jam, so I just used that. It was technically a recipe for canning jam, but I just put it in freezer containers and froze it.
It turned out pretty well. It packs more of a kick than I expected, and it doesn't look great, but it tastes pretty good. It's really good on zucchini bread or with cream cheese and cracker.
SAFETY NOTICE: While you can use a canning jam recipe for freezer jam, you SHOULD NOT use a freezer jam recipe for canning jam. Canning jam recipes are formulate to preserve correctly, while freezer jams aren't.