Hot Pepper Jammy Jam

Hot Pepper Jammy Jam

This is the second time I made this and although I have not tasted it...I am sure it is good. Scale as needed.

Ingredients

• 28 persimmon fruit
• 2.5–3 cups finely diced jalapeños (seeds and membrane intact)
• 1 cup fresh lemon juice (3 lemons)
• 4 cups sugar (I drastically reduced the amount of the sugar to this - do not reduce further)
• 1 cup of Honey
• 1 tablespoon corn starch (a substitute for pectin) in cold water to dissolve prior to putting in
• Did not use as we will not freeze - 2/3 cup corn syrup (to prevent sugar crystallization during freezer storage
• Did not use - ½ teaspoon butter (to reduce foaming)

Directions

1. Simmer the persimmon and diced jalapeño (hot peppers) for 30 minutes to combine the flavors.
2. Add the lemon and simmer another 10 minutes.
3. Measure the sugar in a separate bowl.
4. Did not use - Stir in the pectin and butter.
5. Bring mixture to a full rolling boil on high heat stirring constantly.
6. Stir in sugar quickly and add Honey.
7. Return to a full rolling boil and boil exactly 4 minutes.
8. Remove from heat. Skim off any foam with a metal spoon.
9. Pour into prepared containers, leaving a 1/2-inch space at top for expansion during freezing; cover.
10. Let stand at room temperature for 24 hours until set.
11. Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year. Thaw in the refrigerator.