1 pound brown sugar
10 cloves whole peeled garlic
3 red jalapeno peppers, sliced
1 pound butter
1 bunch mint, chopped
Melt sugar and butter with garlic to a caramel stage about 5 - 6 minutes, add jalapeno and mint, stir well and place in sterilized jars.
About The Chef
I first discovered Sam Choy's restaurant when wandering around Honolulu, Hawaii. I went in and read the menu then immediately made a reservation. He combines his innovative "Hawaiian" style with locally grown fresh fruits, vegetables, seafood, and meats. If you are going to Hawaii for the first time, or returning, make sure you plan a dinner at Sam Choy's
Note to Beginning Chefs:
The crystallization of sugar depends on temperature. In the case of this jam it's necessary to bring the mixture to the caramel stage. Sugar turns to a dark golden color when it is heated to 310 to 338 degrees Fahrenheit. If sugar is overheated to 350 degrees it will turn black. It is best to use a candy thermometer to measure the temperature accurately.
Altitude is another factor that affects crystallization. For every 500 feet you are above sea level, decrease the temperature advised by 1 degree.
On humid days the crystallization takes longer and your mixture should be brought up to 2 degrees higher than on dry days.
Posted: 1/3/2010 2:17:29 PM