Adding peppers to a citrus jam?
I have an abundance of citrus right now, and I want to can a jam. I'm new to canning. i was thinking of a tangerine/orange pepper jelly,. like to eat with goat cheese and crackers or something. Can i just follow a general citrus jam recipe and then add peppers? Di i add the peppers at the end or to the citrus while it cooks? I can't find a good recipe anywhere. Any help would be much appreciated!
I like the idea of sweet & hot so I don't see anything wrong with trying the combination. There are a ton of recipes online but you could basically work with any citrus jam/marmalade recipe.
I've had the most success with peppers in jams by first grinding the peppers, then salting (or in this case, sugaring) them and letting them rest a few hours. Then I rinse them off completely and squeeze out the excess moisture. At this point they don't require too much time on the stove - about 15 minutes at a good simmer.