I made this to the "T" last summer when I had a garden overflowing with peppers. It's great just as is. Now if your sensitive to heat or you get a batch of really hot peppers (as they can vary), you can cut the jam by half with mayo for sandwich spreads. Or, you can add grilled corn removed from the cob-awesome! That way your peppers and efforts will not be wasted. This year, I made some adjustments. After straining, I added the juice from 1 lime. And, when adding the jalapenos at the end, I added finely grated zest of said lime. It just turned out great!
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I made this to the "T" last summer when I had a garden overflowing with peppers. It's great...