When I got the hot water bath canner out of the garage this morning, I’m sure the canner thought, “hey, it’s not summer”. No, it’s not but it is a balmy 63 degrees here.
I chopped up a pineapple, a red bell pepper and five habanero peppers and buzzed them in the blender. Then I put them in a largish pot, added copious amounts of sugar and began to boil. I was following a vague recipe for Pineapple Habanero Jam.
I made enough for four pint jars which all popped as soon as they came out of the canner. It’s been at least five years since I made jam so I’m a little worried about it setting up correctly. If it doesn’t set up enough, we’ll pass it off as glaze for chicken or ribs or whatever.

This is what greeted the better-half when he got home last night and opened the refrigerator (yes, I crack myself up):


