I headed out this morning to see about putting the garden to bed for the season – and found another six pounds of peppers. The tomatoes were pretty bad this year – but the peppers just keep on giving!
It’s rather amazing how many we’ve gotten. I really do love them, but I think I mentioned the lack of freezer space… what to do… what to do…
First step was to make a quick cranberry pepper jam. I had picked up a bag of cranberries, yesterday with no real plan for them other than something fairly savory – or to use with something savory. As soon as I came in with the peppers, I knew what to do!
Cranberry Pepper Jam
- 12 oz bag cranberries
- 1/2 red onion, minced
- 4 hot peppers, minced
- 1 clove garlic, minced
- 1/3 cup Limoncello – optional
- 1 cup sugar
- 1 cup water
- pinch salt & pepper
Lightly sauté onion, peppers, and garlic in a drizzle of oil. Add the sugar, water, and limoncello, if using, and bring to a boil. (You can add a bit of fresh citrus – orange, lemon, or lime in place of the limoncello to add a bit of freshness!)
Stir in cranberries and a pinch of salt & pepper.
Cook until it achieves a nice, thick consistency – about 10-12 minutes.
Cool and refrigerate.
I wanted a nice and spicy jam so I added for peppers – unseeded. Adjust the peppers to your own liking.
It came out really good. Not too sweet and just hot enough!
I think I’m going to see about frying the rest of the peppers and then canning them.
Wish me luck.