This jam is ideal for making pineapple jam tart, a favorite tart in Malaysia. These pineapple jam tarts are popular during Chinese New Year and Eid-al Fitr.

Pâte sablée is a classic French shortcrust pastry dough. find the recipe in the link for Peach Bellini Tart.

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My most vivid childhood memory of the various Passover rituals is my father coming
in from the porch, crying like a baby. It was his job to grate the horseradish.
Every year I salute his efforts by making ‘chrain’ for my own family (and often enough to
give to friends). I use a processor, but cry anyway. Though the window is open, there’s
no escaping the angry fumes. Like a nuclear cloud, they suck up all the oxygen.  So be
advised: when you remove the processor lid (to stir, to taste), stand back, breathe
through your mouth, and if you have them, wear goggles.

Sydney and Ida’ s Horseradish

Makes 355 to 473 ml (1 ½ to 2 cups)

355 ml (1 ½ cups, packed) .7 cm (1/3-inch) dice peeled horseradish root (about 198 grams/7 ounces)
60 ml (1/4 cup) sugar
4 ml (¾ teaspoon) Morton’s coarse kosher salt or 6-7 ml (1 ¼ -1½ teaspoons) Diamond Crystal
177 ml (¾ cup) distilled white vinegar
118 ml (½ cup) finely grated fresh beet (optional)

Blend the first 3 ingredients in a processor until very finely ground, scraping down the
sides of the bowl once or twice. Add the vinegar. Blend until the horseradish is thick and
fluffy. If desired, blend in the grated beet (the texture will be looser). Adjust to taste with
salt and/or sugar by 1/4 teaspoonfuls, and with vinegar by tablespoonfuls. Refrigerate
tightly closed in a glass container for up to 2 weeks.

Now that you’ve made fresh horseradish for Passover, use leftovers after Passover in Skirt Steak with Horseradish Potato Salad.

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This jam is a great holiday gift idea!

Pictured is a Mild Jalapeno Jam in green, and a blazing hot combo of Serrano & Habanero Pepper Jam in red.

This Pepper Jam recipe is what I use as a base.

The types of pepper and the liquid of choice can be changed to make the flavor of jam you want. You can use jalapenos, bell peppers, serrano, habanero, etc—this allows you to govern the amount of heat in the jam.

You can also alternate base liquids by using 100% fruit juices such as grape, cranberry, orange.

For my Christmas pepper jam, I always use at least half apple cider vinegar for the liquid. Without it, it’s missing the lovely tang you expect from a pepper jam!

You can also add fruit to make a sort of compote. By using 118 ml (½ cup) of onion and 118 ml (½ cup) of minced pineapple, you end up with a lovely tropical combination!

Don’t be afraid to experiment. Just keep your ratios the same, USE ALL THE SUGAR, and keep your rims clean so the jars will seal. For intense color in the jam, use a bit of a natural food color.

If in doubt, refer to the Ball Blue Book of Canning.

Happy jamming, y’all!

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Rinse and dry the vegetables thoroughly before pickling them. The brine in this recipe will fill four to five 1-liter or 1-quart jars. Allow at least 48 hours before serving; they may be stored, refrigerated, for up to two months.

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