Tag Archives: jalapeno

Apricot Jalapeno Jam

My friend Aaron and I, this year! (We've been friends for like over a decade now!)

My friend Aaron and I, this year! (We’ve been friends for, like, over a decade now!)

Everyone needs a friend like Aaron. Aaron is my friend from college that everyone liked and everyone knew. For some reason, he stayed friends with me and pretty much fulfills my happy place when it comes to food. He works in production agriculture so he hooks this girl up with wonderful things like walnuts, oils, and apricots! I try and keep him elbow deep in jam and jelly – everyone seems happy so far.

Aaron apricots! I spent a good two weeks processing these, it was dreamy!

Aaron apricots! I spent a good two weeks processing these, it was dreamy!

Aaron got me something like 40 pounds of apricots this year. I love apricots, they are sweet little golden nuggets of warm delicious goodness. They made a fabulous jam. And jam I did! I made plain apricot, ginger, vanilla, but the best was apricot jalapeno! Something about sweet and spicy brings me joy. 

Apricot-Jalapeno Jam 

  • 3  cups finely chopped apricots (about 25 medium)
  • ½ cup minced jalapeno
  • 1/3 cup lemon juice
  • 1 3-oz pouch liquid pectin
  • 1/2 tsp butter (optional, it keeps the foam down)
  • 5-3/4 cups sugar

 

Instead of chopping the jalapenos and apricots, I just toss them in my trusty cuisinart.

Instead of chopping the jalapenos and apricots, I just toss them in my trusty cuisinart.

Mix apricots, jalapeno, lemon juice and sugar in large saucepan. Add butter. Bring to a rolling boil, one that cannot be stirred down. Add pectin and boil hard for one minute. Remove from heat and skim any foam. Place in jars, adjust lids and bands. Process in a boiling water canner for 10 minutes.

The best jam I made all summer, hands down. It tastes like summer!

The best jam I made all summer, hands down. It tastes like summer! This makes about 7 half pints.

Serve this jam on cream cheese with wheat thins, or as a marinade on chicken or pork. It’s so good!

Adapted from here.

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Jalapeño Jam

If you know me if real life, you know that I have disappeared. Between working on the Ranch and my new obsession  hobby, canning, I now have no time for things like friends, a social life, bathing. However I do have a fabulous pantry full of delicious pickles, luscious jams and delightful jellies that will last  me through the next year AND all my Christmas shopping is done (everyone likes pickles, right?!?!?!?!).

I made jalapeno jelly because one of my favorite mexican restaurants serves it with their flautas and it is the best thing ever. Since we don’t have this mexican restaurant around where I live, I’ve had to improvise and teach myself how to replicate the dish, but that is for another blog post. In addition to being amazing on fried mexican food this jelly is arguably better dumped on a brick of cream cheese and eaten with wheat-thins alone where no one can see you eat a whole brick of cream cheese and jar of jelly.

This is adapted from the Ball Blue Book of Canning (or, as I call it, my bible right now).

Jalapeno Jelly

3/4 lb jalapeno pepper (about 13 big ones)
2 cups cider vinegar, divided
6 cups sugar
2 (3 ounce) envelopes liquid pectin
1/2 tablespoon red pepper flakes

Fresh jalapenos

Fresh jalapenos

Go out in your garden and pick about 13 big peppers, or about 3/4 of a pound. Wash them well.

Don't be a hero. Use gloves. I thought I was a badass and didn't need gloves. I cried. I CRIED.

Don’t be a hero. Use gloves. I thought I was a badass and didn’t need gloves. I cried. I CRIED.

De-stem and remove most of the seeds. I left about 1/4 of the seeds because I like THE HEAT and I think it looks pretty.

I love my food processor. How did people function without them?

I love my food processor. How did people function without them?

Add the peppers and one cup of the vinegar, and puree.

Don't position yourself directly over this pot, the smell will singe your nose hairs.

Don’t position yourself directly over this pot, the smell will singe your nose hairs.

Combine the sugar, vinegar, puree and red pepper flakes.

Your house is going to smell like this.

Your house is going to smell like this.

Bring to a boil, boil for 10 minutes, stirring the whole time.

Silly the pig got tired of stirring constantly and decided to take a nap until it was over.

Silly the pig got tired of stirring constantly and decided to take a nap until it was over.

Liquid pectin is fun.

Liquid pectin is fun.

Remove from heat, stir in the pectin, and return to a boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim and foam.

I love this part, ladling.

I love this part, ladling. Also don’t look at the mess, jelly is messy and I couldn’t clean up before the picture.

Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Wipe the rims and adjust a two-piece cap. Process for 10 minutes in a boiling water canner.

Merry Christmas friends!

Merry Christmas friends!

Jalapeno jelly is easy and wonderful to eat. This is pretty much what all my friends and family are getting for Christmas. It feels good to be done with my shopping in July!

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Recipe: Salsa Verde

I tweeted this picture to my farmer followers, most of them had never seen this before…

When I was in my late teens/early twenties I went to Mexico a lot. In typical Megan fashion I became somewhat obsessed with all things Mexican. At one point I convinced myself I was going to move down there and immerse myself in the culture until I became fluent in both Spanish and Mexican cooking. I never ended up moving there, but I did take a lot of cooking classes and learned a lot about the food.

One of my favorite things about Mexico is all the salsa. Most restaurants and taco stands have at least 3 different salsas at your table and they are breathtakingly good. It was very disappointing to come home and have salsa out of a jar. Even worse, is the almost complete lack a salsa verde.

Salsa verda is green salsa made from tomatillos. Tomatillos are those green tomoto-ey looking things in that part of the produce section you never go to.

Tomatillos, still in their husks.

de-husked…

Since so many of my followers had never seen or heard of a tomatillo before I thought this would be a perfect blog post! And since my goal for my garden this year was to grow my own salsa (if the deer would have left my garden alone, I would have accomplished this goal), I get to show off some of my produce!

Husked and washed, fresh from my garden.

My recipe for salsa verde (this is to taste, please adjust according to your preference):

1 1/2 lbs of tomatillos (husked and washed)

1/2 white onion, chopped

1/2 bunch of cilantro leaves (about 1/2 -3/4 cup)

3 jalapenos (de-seed those suckers unless you like the HEAT)

Juice from 3 limes (I love limes – you could probably use less)

1 Tablespoon sugar

Pinch of salt

Slice and broil your tomatillos. About 5 minutes or until they are soft and have pretty black marks.

They should look like this. I use foil because I am lazy and I don’t like to clean up after myself.

I use a glove when handling peppers. Because I always forget I handled peppers and rub my eyes. Then I get sad/mad at myself when I’m in pain for the rest of the day.

Put everything in your cuisinart and blend till it’s smooth.

Get some chips and an ice cold corona and sit in a corner where you don’t have to share.

The good news is the deer don’t eat tomatillo plants. This made me very happy.  However when you plant tomatillos make sure you plant several plants because they are self-incompatible, that means they need two or more plants for proper pollination. I really enjoyed growing tomatillos this year and plan keeping the deer away from my limes and cilantro so my salsa next year will be completely ranch made (I think the salsa will compliment venison very nicely, don’ you?).

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