JALAPEÑO BLACKBERRY JAM
7-8 fresh jalapeños
2 cups blackberries
[frozen is fine]
2 tablespoons lemon juice
1 cup apple cider vinegar
3 cups sugar
_ cut off stems and remove seeds from peppers
_ combine peppers with vinegar and puree in a food processor until smooth
_ in a large pot combine peppers, blackberries and sugar
_ bring mixture to a boil
_ reduce heat and simmer for until jam thickens
[the longer you cook it the less spicy it will end up]
_ skim off foam [if any]
[spoon a small portion onto a cold plate, wait a minute and rund your finger through it - if it doesn’t run closed immediately your jam is ready]
_ spoon into sterile jars and close immediately
_ to preserve boil closed jars in a water bath for another 10 minutes
BROMBEER-JALAPENO-MARMELADE
7-8 frische Jalapeños
300 g Brombeeren
[frisch oder gefroren]
2 Esslöffel Zitronensaft
250 ml Apfelessig
600 g Zucker