I had forgotten how good this is until a friend gave us a jar (thought it was jam) at Christmas and we recently opened it. His suggestion was to mix it with cream cheese to put on burgers. We tried it on burgers and Rock then moved on to putting it on breakfast burritos and breakfast sandwiches!
Not having his recipe, I set out to make some. I searched the web but couldn't find one that looked like his.
I ended up using modifying the recipe in the Sure Jell insert for Hot Pepper Relish, because we wanted that nice heat at the end.
Modified Hot Pepper Relish
3 3/4 cups finely chopped jalapenos, seeded and membranes removed, but save enough of the finely chopped membranes and seeds to make 1/4 cup when mixed with the finely chopped serranos
2 (2.5 inch long) finely chopped serrano peppers with seeds and membranes
1 cup apple cider vinegar
5 cups granulated sugar
1 box Regular Sure Jell Pectin
If you want a greener looking jam, add 5-10 drops of green food coloring
I finely chopped the peppers, but next time just a few pulses in the food processor will do the job.
Measure 4 cups of finely chopped peppers (3 3/4 cups jalapenos, seeded and 1/4 cup finely chopped serranos and jalapeno membranes and seeds) into a 6-8 qt saucepot. Stir in apple cider vinegar and 1 box of Sure Jell Pectin and food coloring if desired. You can add 1/2 teaspoon butter or margarine to reduce foaming, if desired.
Measure exact amount of granulated sugar into a separate bowl.
Bring pepper, vinegar and pectin mixture to a full rolling boil on high heat, stirring constantly. Quickly stir in sugar. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
Continue with filling jars and hot water bath processing method.
It made 6 half pints.
This has a nice heat at the end when eaten by itself, when mixed with cream cheese, the heat seems to go away. So I'll be working on a recipe that keeps that little end heat when mixed with cream cheese.
Thanks for looking!
Edited by SmokinHusker - 5/29/13 at 9:30pm