Recipe: Jason Wilson’s Caribbean Curry Jam with Red Peppers and Peaches

Posted by on July 8, 2013

Fat Cat Caribbean Curry JamOur good friend Jason Wilson (creator of popular Fat Cat recipes like Ginger-Panko Island Onions and Cilantro Rice with Grilled Habanero Pineapple, to name a few, let his creativity fly with this unique condiment, which uses our spicy Caribbean Curry sauce as a base. The inclusion of sweet red peppers and peaches serve both as a means to calm the heat of our Caribbean Curry sauce and as extenders of the sauce’s spices. Fiery and exotic, it’s a delicious addition to sandwiches, as a glaze atop grilled fish or pork, or as a pass-around appetizer atop cream cheese and a cracker. Pepper jelly should enjoy the complex flavors here.

Here’s what he did:

Ingredients:

2 large red peppers
3 peaches
1 3/4 cups apple cider vinegar
1 bottle Fat Cat Carribean Curry
8 cups sugar
Pinch of salt
2 packages of fruit pectin

Instructions:

Finely chop the peppers and peaches and add to a large pot. Over medium-low heat, sweat the peppers and peaches slowly until the ingredients begin to soften some and released some of their juices, about 5-10 minutes. You are not looking for color here, only softening, so please cook low and slow.

Once the peppers and peaches have started to soften, add the vinegar and raise heat.

Bring mixture to a boil and add sugar and salt. Stir to dissolve.

Add Fat Cat Carribean Curry, reduce heat and simmer for 15-20 minutes, or until mixture has reduced by 1/3 and fruit and vegetable mixture has completely softened.

Using a slotted spoon, remove about half of the fruit and vegetable pulp and set aside. Then, with a hand mixer, puree the mixture until smooth. If you don’t have a hand mixer, then blend everything in batches using a blender or food processor.

After blending, return everything to the pot, including the pulp you’ve previously set aside, add the pectin and bring the mixture to a boil again, stirring occasionally. Skim off any foam that forms once the mixture is boiling again.

Boil for 5 minutes more, then turn off heat and let mixture cool for about 10-15 minutes.

Fill well-sterilized mason jars with mixture and seal per package instructions.

Mixture will set into a jelly over the next day or so. Refrigerate after opening.