Ripe Pepper Jam

ripe pepper jam 018It is a great pepper year here!

After Ken had started the pepper seed, we had an opportunity to participate in a U W Madison seed trial program, and there were some great peppers in the trials – in addition to our usual excellent varieties.  I froze a couple batches of chopped peppers for later use.  Then Ken requested I make a red pepper jam.  So I checked the internet and found two very similar and good sounding recipes.  Although we don’t usually do crackers, cream cheese and jam, we thought it would be a great glaze on meats and today I tried it on a roasted chicken for the last ten minutes cooking time.  It reminded us of meat we had in Japan where they often combine a bit of sweet, sour, pungent and salty as a glaze for grilled eel or chicken

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