Sweet Green Curry Jam
1 Pound Shallots
1 Pound Hot Long Green Peppers
1.5 Ounces (About 3 Inches) Peeled Fresh Ginger
4 Large Cloves Garlic
1/2 Cup Sliced Fresh Lemongrass
4 Kaffir Lime Leaves
1 Tablespoon Salt
3 Teaspoons Ground Coriander
1 1/2 Teaspoons Ground Cumin
1/4 Teaspoon Ground Black Pepper
1/2 Cup Lime Juice
1/2 Cup Lemon Juice
1 Tablespoon Sesame Oil
4 Cups Granulated Sugar
3/4 Teaspoon Spirulina Powder (Optional, for Color)
1* (3-Ounce) Pouch Liquid Pectin (*2 Pouches for a firmer, more spreadable jam)
For proper canning instructions, see the recommendations made by this very helpful .PDF right here. Otherwise, proceed as written to make a quick jam which will need to be kept refrigerated and last for no more than a month or two.
Roughly chop the shallots and toss them into your food processor or blender. A high-speed blender would be best for achieving the smoothest consistency, but a coarser blend can be quite delicious, too. Stem the peppers, remove the seeds, and chop them into smaller pieces before adding them into the machine as well. Follow that with the ginger, garlic, lemongrass, and kaffir lime leaves. Pulse the machine a number of times to break down the vegetables into a coarse paste. Pause to introduce the salt and dry spices along with the lemon and lime juice, and then thoroughly puree, until the mixture is as smooth as desired. If you're using a smaller food processor, plan to process the mixture in two batches, blending everything together in a larger vessel at the end.
Have your jam jars out on the counter and ready to go. You'll want enough containers to hold approximately 8 cups of jam total.
Begin heating the sesame oil in a large pot over medium heat. When it begins to shimmer, pour in the green curry puree, stirring constantly but gently. Add in the sugar and spirulina (if using), and allow the mixture to come to a full boil. All the while, be sure to continuously run your spatula along the sides and bottom of the pan to prevent anything from burning. When the curry has reached a rapid bubble, pour in the liquid pectin and continue to cook for a full 10 minutes. It should significantly thicken in this time.
Pour the hot, liquid jam into your prepared jars and quickly seal them or otherwise process for longer term storage. Let cool completely before refrigerating.
Makes 7 - 8 Cups
©Hannah Kaminsky http://www.BitterSweetBlog.com