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Lemony-Hot Jam, a Hybrid Spread With a Slow Burn

This entry is part of a series, Pepper Jelly Chronicles»

Jam Jars

Here’s a nice spread for your toast, or to cover a block of cream cheese. After I made the lemon-ginger marmalade I canned only a bit more than half of it, leaving about three cups in the pot. I simply covered it and pushed it to the back of the range to cool while I made yellow pepper jelly. Once both components were complete I mixed the two in the pot and reheated and stirred to combine. A quick check of the jell (which was fine) also gave me a chance to taste.

This is Great Stuff! At first it seemed to be only a diluted lemon marmalade. Then the zest kicks in a bit, on the back and sides of the tongue. The ginger note was weak, though, so I quickly minced up some more fresh ginger and got that into the pot. I simmered the jam for a few minutes more, to give the ginger time to infuse, then it was into jars and on to the processor.

Caribé Pile

Due to yet more luck outstanding planning, I had exactly six half-pint jars full of this product. After processing and cooling the jam set up nicely and I added it to the growing collection of goodies I’ll give away soon. (I might keep a few jars meself, though; just in case.) These six jars brings the total of yellow tasties to a baker’s dozen. Preparation time? About three hours, including mise en place, over two days. Not a major effort, actually, for this much output. I estimate the cost at $30-35, jars and all. If you went to a specialty food store and bought thirteen jars of hand-made jam and jelly, you’d likely shell out $100-130 and think you’d had some bargains.

When you consider the pleasure derived from designing and executing special recipes in the kitchen, and the way I expect eyes to light up at gift-givings, it’s priceless…

Enjoy the (More Yellow Mania) Heat!

Entries in this series:
  1. Red Pepper Jelly Sunday
  2. Pepper Jelly Update: Anybody Got a Gas Mask I Can Borrow?
  3. Tag-Team Teaching in the Kitchen
  4. Lemon Ginger Marmalade, an Easy Spread to Make
  5. Yellow Inferno for Breakfast: Caribé-Habañero Pepper Jelly
  6. Lemony-Hot Jam, a Hybrid Spread With a Slow Burn
  7. Hatch Chiles and Lime, a Great Combo for Jam
  8. Jessica, Your Prickly Pear Cactus Jelly is Ready
  9. Hunting the Wild Prickly Pear in South Texas
  10. Prickly Pear Jelly Redux: Juice, Juice Everywhere…
  11. Charred Pineapple, Habañeros and Bourbon, a Great Jam Combo
  12. How to Push Prickly Pear Jelly Over the Top With Serrano Chiles
  13. Not Your Momma’s Marmalade
  14. A Jam That’s Just Plum Good…
  15. Peaches O’ Eight Jam, the Perfect Pirate Toast Topping
  16. Saint Basil’s Green; It’s Not Just for Breakfast Anymore
  17. Pepper Jelly Redux: Apricot Jam, Extra-Zesty Habañero and Serrano Jellies
  18. Pepper Jelly Sweetened with Stevia: It’s a Hit!
  19. Gardens, Gators, and Green Pepper Jelly
  20. Do Hairless Peaches Make Great Jam? You Betcha…
  21. Roasted Garlic and Caramelized Onion Jam
  22. Cinnamon Plus Heat Equals Magic
  23. March Madness, With Mangos…
  24. StingJam, a New Variety of Pepper Jelly
  25. Butter and Scotch? Not Quite; But a Great Jelly Nonetheless…
  26. White Flesh Peach Zingjam, a Refreshing Topping
  27. More Summertime Fruit Pepper Jellies
  28. Holiday Marmalade with Habaneros and Prickly Pear Juice
  29. Pepper Jelly Makes a Great Christmas Present
  30. Cherry Season is Here, and Cherry Pepper Jellies are Great
  31. Pepper Jellies and the Manzano Chile
  32. Singapore Sling Pepper Jelly! Now You Can Drink Your Toast…
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