Alright, let’s talk about this strawberry jalapeno jam stuff. I ain’t no fancy chef, but I know what tastes good, ya know? This here jam, it ain’t your grandma’s strawberry jam, no sirree. It’s got a kick to it, a real zing that’ll wake up your mouth.
First off, what is this stuff? Well, it’s like regular strawberry jam, all sweet and fruity, but then BAM! You get that jalapeno heat. It’s sweet, it’s spicy, it’s…confusin’, but in a good way, you understand? Like a good gossip, it keeps you on your toes.
Now, how do you make it? I ain’t got exact measures, I just eyeball it. You take them strawberries, the redder the better, and chop ‘em up. Then you get them jalapenos, and here’s where it gets tricky. You want it kinda mild? Take out the seeds and the white stuff. You want it to burn your britches off? Leave it all in, seeds and all. Me? I like a little bit of a kick, so I take out some of the seeds, but not all. Gotta have some fire, right?
Then you throw them strawberries and jalapenos in a pot. Add some sugar, maybe a squeeze of lemon juice, and a pinch of salt. You gotta cook it down low and slow, stirrin’ it now and then so it don’t stick. It takes a while, you know, but good things always do. You keep cookin’ it until it gets thick, like jelly, almost. That’s when you know it’s done.
- What do you do with it? Well, that’s the fun part!
- You can put it on toast, of course. That’s a no-brainer.
- But you can also put it on them biscuits, the fluffy kind. Oh, that’s heaven right there.
- Or, and this is where it gets fancy, you can put it on some crackers with some cream cheese. Sounds weird, I know, but trust me on this one. It’s like a party in your mouth.
- I even heard some folks put it on their meat, like pork chops or lamb chops. I ain’t tried it myself, but they say it’s good. Adds a little somethin’-somethin’ to your dinner.
And listen here, this ain’t just for eatin’ straight up. You can get creative with it. I heard tell you can mix it into barbecue sauce. Imagine that, sweet and spicy barbecue! Or you can blend it up with some milk and fruit and make a smoothie. A jam smoothie! Who woulda thought?
Now, some folks, they can this jam, seal it up tight in them jars. That way, it lasts for months, they say. Me? I ain’t got the patience for all that. I make a batch and eat it up ’til it’s gone. Then I make another batch. It’s always fresh that way, you see?
Speaking of eating it up, them little PBJ cheesecakes, I hear they’re good with a dollop of this jam on top. Never tried making them myself, seems too fiddly for my old hands. And those Strawberry Jam Bars? Crumbly and sweet, a little bit of this jalapeno jam would give them a nice kick, wouldn’t it? Maybe I’ll get my granddaughter to make some. She’s good at baking, that one.
Oh, and them folks over in Great Britain, they got these cookies called Jammie Dodgers. Little sandwich cookies with jam in the middle. I bet this strawberry jalapeno jam would be mighty fine in those too. Give ‘em a little bit of a surprise, you know?
So there you have it. That’s the lowdown on strawberry jalapeno jam, from a plain-spoken woman who knows good food when she tastes it. It ain’t fancy, but it’s good, honest food. And that’s all that matters, right?
Tags: strawberry jam, jalapeno jam, spicy jam, homemade jam, jam recipes, sweet and spicy, canning, food preservation, fruit jam, condiment, strawberry jalapeno