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Scotch Bonnet Jam
Goes great on grilled fish or chicken, but it never met a piece of meat it didn't complete. :D
1 large red bell pepper, stemmed, seeded, and cut into 1/2 dice
1/2 -1 Scotch Bonnet, seeded and minced (I leave the seeds in, sometimes us 2+)
1 cup sugar
1 tblsp. fresh lemon juice
1 tsp. coarse salt (kosher/sea)
1 strip lemon zest (2 x 1/2 inch)
SUBSTITUTION: You can use Habanero's instead of Scotch bonnets
Combine all the ingredients in a nonreactive saucepan and cook over medium-low heat until the peppers have released their juices and are translucent and the cooking liquid is thick and syrupy, about 15 minutes. If the syrup gets to thick add a few drops of water. Transfer the mixture to a food processor and coarsely puree. Transfer to a large jar and refrigerate. Jam will keep for several months.
NOTE: It ALWAYS takes me longer than 15 minutes. Keep an eye on it, or it will turn into scotch bonnet candy if you cook it too long. And I use a blender instead of food processor.
This recipe is easy to make and easier to customize. Yellow or Green peppers for color, different chili's for flavor,etc. I wouldn't suggest using Poblano's, as the batch I made didn't turn out so well, but if you REALLY like Poblanos it will work.
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Ahh Sapper, good stuff man. Havent made it for awhile, that's soon gonna change.
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Mmmmmmmm Thanks Alpine :D
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