Last summer we grew many varieties of hot pepper plants in our garden. Our lemon drop pepper plant was one of our favorites simply because it produced and didn't stop until the first frost. Not only did the plant produce a high yield the beauty of the bright yellow fruits was a beautiful addition of color to our garden. But the real beauty came when we finally got the chance to start to use this unique pepper in recipes. Not only is it a fabulous addition dried and used as dry pepper flakes on any dish that pairs well with lemon, but it also has a great flavor paired with anything sweet. It carries a great balance of heat without being too much to bring you to tears.
We are huge cheese foodies my husband and I and we felt it only appropriate to make a sweet and spicy jam to accompany cheese. Our Lemon Drop Hot Pepper Jam is a perfect spread for a soft brie, mascarpone, or even homemade ricotta. We paired the lemons with marjoram.
Marjoram is indigenous to Cyprus, Turkey, the Mediterranean, West Asia, the Arabian Peninsula, and the Levant, and was known to the ancient Greeks and Romans as a symbol of happiness. If you don't happen to have fresh marjoram growing in your garden you can easily substitute fresh oregano.
Lemon Drop Hot Pepper Jam
MAKES
3 - 6 oz jelly jars
INGREDIENTS
2 medium or large lemons + 1/2 cup finely chopped Lemon Drop Peppers
3/4 cups water
2 1/2 cups sugar
2 Tbsp fresh marjoram, chopped
1 tablespoon Pectin
INSTRUCTIONS
Sterilize jars as directed by your canning system. I used a hot bath and boiled the jars and lids for 10 minutes
Remove peels from lemons, leaving the pith on the fruit. Set lemon fruit aside for later use.
Cut lemon peels into thin slices about 1/2″ to 1″ long.
Place lemon peels and water in a sauce pot and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
Remove pith from lemons. Remove membranes from lemons then place in food processor and puree.
Finely chop the lemon drop peppers or run them through the food processor until finely chopped but not pureed.
Add the lemons, lemon drop peppers, all juices, and chopped marjoram to the saucepan.
Simmer for 10 min.
Measure exactly 1 1/2 cups of the prepared fruit combination into a large saucepan.
Add sugar; mix well.
Bring to a hard rolling boil on high heat, then boil for 1 minute, stirring constantly.
Stir in liquid pectin and return to a hard rolling boil, then boil for 1 minute, stirring constantly.
Ladle into warm sterilized jars, leaving 1/4 inch from the rim at the top. Cover with lids.
Either follow the directions of your canning system to process the jars for a shelf-stable jelly that will keep up to 12 months, or let the jars stand at room temperature for 24 hours until set (for fridge jelly).
Kommentare