brunosdream

In a previous post I mentioned how I had difficulty w/ candying jalapenos but couldn’t figure out what was the problem. Well, I did some additional research… In Harold McGee’s book, “On Food and Cooking”, he mentions how humidity causes caramelized sugar to soften. I’m assuming that due to the moisture content in jalapenos, the caramelized sugar in direct contact will remain syrupy, whereas the rest of the sugar will harden. Just a theory…

Well, it appears my theory is correct. I tried once again to candy some jalapenos without success. As you can see in the photos, the caramelized sugar hardened everywhere but where it was in contact w/ the jalapenos. The results didn’t go to waste however. Instead, I improvised and made some chili jam by returning the unsuccessful product to the pot, adding 2 tablespoons of apple cider vinegar then reducing it over low heat until I had the consistency I desired. Use it as a glaze on savory dishes, or spread it on toast w/ peanut butter for a morning treat w/ some heat!

Bruno