When I got the hot water bath canner out of the garage this morning, I’m sure the canner thought, “hey, it’s not summer”. No, it’s not but it is a balmy 63 degrees here.
I chopped up a pineapple, a red bell pepper and five habanero peppers and buzzed them in the blender. Then I put them in a largish pot, added copious amounts of sugar and began to boil. I was following a vague recipe for Pineapple Habanero Jam.
I made enough for four pint jars which all popped as soon as they came out of the canner. It’s been at least five years since I made jam so I’m a little worried about it setting up correctly. If it doesn’t set up enough, we’ll pass it off as glaze for chicken or ribs or whatever.
This is what greeted the better-half when he got home last night and opened the refrigerator (yes, I crack myself up):
Even if it’s good as jam, it would still be awesome as a glaze. I’m thinking salmon would be awesome for the hot and sweet. Let us know how it turns out. We went out tonight (downtown Frederick does a big bang every First Saturday) and I got an awesome pineapple infusion drink. Anything pineapple sounds good to me lately.
Oh my gosh, I hadn’t even thought about salmon. Brilliant! We’ll have to try it that way. I’ve been eating the wee bit of leftover–first on crackers and then on a piece of toast this morning. So far the consistency is between jam and a glaze. We’ll see how the jars do in a week or so.
We’re having dinner with my sister and her husband and his sister and her husband at the end of the month. The sister-in-law loves spicy food so she’ll be getting a jar. It has good heat but is tempered by the sweet.