Apple & Hot Pepper Wine Jam
I took some of this jam to work, poured it over a block of cream cheese and served with crackers. My friends didn’t quite know how to describe it, but we all agreed it was marvelous with cream cheese and crackers. It took us a while to think of how to describe it. One friend said it was like “Ode to Joy” in your mouth.
I’m calling it a jam although it’s not quite as thick as most jams. I have tried it on toast and I love the way the sweet pepper flavor sinks into the bread … It just has a bit of a bite to it, just enough kick to make it dance on your tongue, not enough to scare anyone off.
When I served this pretty jam to my family for the holidays, I rolled the cream cheese into a ball, then stuck toasted walnuts & fresh parsley on it and poured the jam over top. It looked so pretty I had a hard time keeping people’s hands off it while I gathered my camera for the pictures!
- 3 cups apples peeled & chopped fine
- 2 hot peppers, stem removed (more or less to taste)
- 1 bell pepper, core & seeds removed
- 2 cups sugar
- 2 cups white wine
- 1 clementine, peeled
- 2 Tablespoons kumquat or other marmalade
- 1 cup vinegar
- 1 cup apple juice
- With a handi chopper or food processor, process the peppers into small bits.
- In a medium saucepan, mix the peppers with the apples, sugar, white wine, and remaining ingredients. Bring to a boil, then reduce heat and simmer, uncovered, until thickened, about 30 minutes to an hour, depending on how thick you want it.
- If you want to can this deliciousness, pour the hot jam into sterilized jars, wiping any jam drips off the edges, then put the lids on, screw on the tops tightly and put in water bath. Make sure the jars are covered at least 1 - 2 inches with water. Bring to a boil and let them bathe in there at boiling point for at least 10 minutes (longer if you are at high altitude).
- Lift the jars out of their bath and let them sit for 24 hours. Check the seal and remove the rings. If any jars are not sealed, re-process or just use that one first! Label and store your jam with the name and year they were made.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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