– 1/4 cup red bell pepper, finely diced
– 3 tablespoons fresh jalapeño, seeded and minced
– 1 teaspoon garlic, minced
– 1 teaspoon salt
– 1 tablespoon fruit pectin (optional, if you prefer a thicker set)
Directions
1. In your slow cooker, combine the berries, sugar, vinegar, red bell pepper, jalapeño, garlic, and salt. Stir the mixture to ensure that everything is evenly distributed.
2. Set your slow cooker on low and let your jam cook gently for about 4 hours, stirring occasionally. The slow warmth will coax the flavors to meld beautifully.
3. If you desire a thicker consistency, whisk in the fruit pectin during the last hour of cooking.
4. Once your jam is glossy and thickened, carefully ladle it into sterilized jars, leaving about 1/4 inch of headspace at the top.
5. Seal the jars while they’re hot and process them in a boiling water bath for 10 minutes to ensure they’re shelf-stable.
Variations & Tips
– For a different spice profile, substitute jalapeño with a pinch of cayenne or a spoonful of red chili flakes.
– You can reduce the sugar if the berries are exceptionally sweet or if you simply prefer a jam with a little less sweetness. Keep in mind that sugar also acts as a preservative.
– Don’t forget to skim off any foam that forms on the top of your jam during cooking for a clearer preserve.
– Remember to give your berries a loving rinse and pick through them for any unwelcome stems or leaves before beginning.
– This jam sets up as it cools, so don’t worry if it seems a bit runny when it’s time to jar. Patience, my dear, is a virtue in the kitchen as it is in life.
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