A Hamburger Today
Sauced: Jalapeño Jam
Jalapeño jam isn't a supermarket staple where I live in New York. So when a barbecue glaze I made recently called for it, it took a bit of searching to even find a jar. When I finally did, I was stuck paying over four times what I should have. The experience left me thinking that would be the one and only jar of jalapeño jam I would ever buy...until I tasted the sauce. It added the perfect texture, sweetness, and spiciness, and I suddenly felt I could not live without. Instead of shelling out more for another bottle, I took matters into my own hands and whipped up a batch at home.
The process is pretty quick and painless: chop jalapeños and green peppers in a food processor, simmer them in vinegar and sugar to fully flavor the liquid, bring to a rolling boil, and then stir in the pectin. The resulting jam can be sealed into jars for shelf storage or transferred into a container and stored in the fridge for more immediate use—either way, it may take up to a day for the jam to fully set.
The jam had everything I loved about the first bottle I bought—a sweet start that was interrupted by the fruity heat of the jalapeños and tempered by a vinegar tang. For less than what I paid for one small bottle, I'm now the proud owner of three 16 ounce jars of this stuff for all the sauces, crackers, biscuits, and burgers it's sure to adorn.
Get The Recipe!
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.