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Sweet-Hot Mulberry Jam

Monday, 26 May 2008

Description

Spicy jams are all the rage today, with one of them winning the Grand Prize at the 2003 Scovie Awards. The recipe below is great on biscuits, toast and pancakes, and you can even use it as a glaze on grilled meats or as a topping for vanilla ice cream.

Ingredients

At a glance

Cuisine

American

Ingredient

Chile peppers

Cooking Method

Boil

Heat Level

Chile

New Mexico Red

Meal/Course

Condiment

Makes

1 1/2 cups

3 cups mulberries
2 cups water
1 package powdered fruit pectin
1 tablespoon red chile powder
1 cup sugar (or more to taste)

Methods/steps

Crush the berries thoroughly in a bowl and then transfer to a saucepan.. Add the water and fruit pectin. Stir until the pectin is dissolved. Add the chile powder and stir. Heat to boiling. Boil 5 to 10 minutes. Add the sugar and stir until dissolved. Boil 3 to 5 minutes, stirring frequently, or until thick. Allow to cool, place in sterile jars, and refrigerate.

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