It 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