Blueberries with a kick
I hope everyone had a great weekend!
I had what I believe was the hottest weekend without an air-conditioning break….ever. All of last week was in the 30’s but Friday was 35, Saturday was 38 and Sunday morning was 36 degrees celsius. In 20 minutes on Saturday while taking a death-defying dip in the ocean (more on that later) I managed to score a sunburn on my chest, neck (ugh) and face….while wearing 30 SPF sunscreen. 😦 Being pigmentally challenged, I don’t even get rewarded with a tan after the initial lobster look. Just a few more wrinkles and maybe an earlier appointment with my dermatologist. Good times.
Australian sun is not to be fooled with.
On Sunday a change came through late afternoon with strong winds and Thank the Lord above, a 10 degree drop. All in about half an hour.
Australian weather is not to fooled with.
Back to death-defying dips in the ocean. I sound like a drama queen. I know it. Steve would
argue agree but the beach we live on is considered one of the most dangerous beaches in Australia because of it’s very strong rip. The waves are not friendly and I feel a little kicked around every time I venture in.
Needless to say I did not do any cooking this weekend (I was too busy being cooked). I did however make the most amazing blueberry jam on Thursday and have been a bit obsessed with it ever since.
hot peppers and
I see this combo as perfect.
Not everyone will.
Think of it this way then. A whole wheat cracker, goats cheese and spicy blueberry jam. You will thank me. For now it was perfect on a crusty bun for breakfast.
I’ve adapted this recipe from Real Men Eat Green
Hot Pepper Blueberry Jam
4 1/2 cups blueberries
1/2 cup lime juice
1/2 cup cider vinegar
14 hot chili peppers (de-seeded Thai chili peppers)
1 1/2 cups sugar
1 1/2 cups splenda
1/2 tsp salt
1 pkg pectin powder
Get your blender ready because it will do almost all the work for you. Pour in half of the berries and pulse just until chopped and slightly mashed. Empty blender into a large pot and do the same with the second half of the berries. To the same blender add vinegar, lime juice and desired amount of hot peppers. Blend until smooth.
Add pepper mixture to blueberries and bring to a boil while stirring. Add Pectin and continue to stir for 7-9 minutes. Turn off heat and pour jam into 4 250 ml jars or like I did, I large jar.
You can boil your jars to preserve or turn jars upside down for 24 hours and place in the fridge for about 1 month (or longer).
No problem here. I can use this up in 1 month easy as. I was worried about the amount of peppers I used but surprisingly it only has a slight hint of heat. A bit disappointing since I love anything spicy but I’ll know to add more next time.
There will be a next time!
Do you like summer days over 33 degrees?
I picked 33 degrees but it was my least uncomfortable day last week 🙂