Chilies and limes are already friends, so why not jam?!

The hot summer weather has certainly fueled my jalapeno plants, in the past few months. No matter how many jalapenos I pick I keep picking more and more. It’s really quite ridiculous because I only have two and I have easily picked about 50-60 jalapenos. Now, that’s a lot of chili peppers even for this spice loving household.

You maybe thinking to yourself, this doesn’t seem like much of a problem. You can make salsa or chili with all those peppers. The only problem is I am sick to death of the usual jalapeno suspects. I wanted to try something new with my fresh bounty. This is what led me to decide to incorporate some of my latest harvest into my summer jam session. As we all know, since I made my Spiced Carrot Cake Jam, no vegetable shall be excluded in my pursuit for jam perfection!

Chili and Lime Jam

*Makes 1 half pint jar and a bit more for serving

1 cup of Jalapenos, deseeded and chopped

1 Orange Bell Pepper, deseeded and chopped

1 Granny Smith Apple, peeled and grated

1 Lime, juiced

¼ tsp kosher salt

½ cup Light Brown Sugar

Take your prepared peppers and process in a food processor until they are finely minced. 

Combine peppers, grated apple, and the rest of the ingredients in a small pot. Mix until brown sugar is completely dissolved into your pepper mixture. Set the pot on high heat until your mixture starts to boil. Turn the heat down to low and cook down the apples and peppers. 

While cooking it may be tempting to stick your face over the pot to smell this delicious jam but please refrain! The cooking jalapenos release their capsaicin while they are cooking and you could end up burning your nasal passages. Please do not smell the jam you will instantly regret it!

Once the apples are cooked down to the point where you can no longer see them, turn the heat back up to medium heat, this is to reduce the liquid. You want only a little bit of liquid in the jam in order to coat the peppers. 

When you are finished, you can either seal it in a jar or store it in a glass container in the fridge for up to 3 months. 

Serve it with your favorite cornbread or pour on top of cream cheese to have with crackers.