Tomato Hot Pepper Jam
- 2.5# Mixed Heirloom Tomatoes
- Mixed chilies to taste (2 Orange Habenero, 2 ripe red Jalapenos, 2 Fish, 2 Thai dragon)
- 2 cups sugar
- Juice of one lemon
- big pinch of sel gris
Mill everything tomatoes and peppers and combine in non-reactive pot with sugar and lemon juice and bring to a boil. Turn down to a slow boil and cook for 30 minutes skimming the foam. Turn off the heat and let sit, covered, overnight. Taste for seasoning and add more chillies or acid needed. Bring back to a boil and reduce to a medium heat, skimming and stirring frequently, cooking until it passes the plate test. Ladle into prepared jars and process for 6 minutes.
Next year, I hope the tomato harvest aligns with the Rocoto Peppers.