The gang and I traveled up to Cortland to visit my sweet girl at college to watch her and her team kick some volleyball butt, which they did! Afterwards we visited our favorite pizza joint, Brix. This main street restaurant offers a yummy selection of pizzas, burgers, salads etc. My hubbs ordered a combo plate for the table which included, among other things, huge onion rings (not a big fan!). Now here's the thing that blew my mind: Raspberry Jalapeno Jam to accompany those onion rings. Oh my goodness!!! The jam had wonderful flavor with a mildly spicy aftertaste...and if you were fortunate enough to get a slice of the raspberry jam-covered jalapeno slice, you won the prize! The fact that it was served as a dip-option for the onion rings was intriguing, so, of course I had to try it. Soon after the first bite, I felt like shooing all accompanying onion ring eaters away and gobbling them all up myself. The left over raspberry jam came home with me for proper analyzation. The only true sin to my making it on my own is the fact that at this time of year I cannot use my own home-grown raspberries. Although I made mine en masse so I could can some for the winter, you can make a small batch and keep in the fridge. The following recipe will make about two cups of jam...or sauce.
Raspberry Jalapeno Jam
2 pints of fresh raspberries
1/2 cup sugar
1 jalapeno sliced (seeds removed)
seeds of the jalapeno
1 tbls lemon juice
1 tbls butter
1-2 tbls pectin (thickener)
In a food processor puree the raspberries and jalapeno seeds. Add this and all ingredients (except pectin) to a pan and bring to a full rolling boil. Remove from heat.
If you want to make a thicker jam-like consistency, add pectin
If you prefer it more as a sauce don't add the pectin.
Soon I will be broiling pork chops and topping them with this spicy raspberry jam.
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