Things that your family find normal may be weird to others.
My mom’s cousin has schizophrenia. For those of you that don’t know, people with schizophrenia can have visual, auditory, and paranoid hallucinations.
In his case, he regularly had intellectual conversations with the devil.
Since he always had these chats, this wasn’t something that ever bothered us. (It’s not like the devil was ever telling him to do anything bad- they apparently just discussed politics and philosophy. And he never turned his head in normal conversation to ask the devil’s opinion. I guess these were one-on-one chats.)
However, it’s a bit different for people who aren’t used to this.
My family had a bunch of our elderly neighbors over that year for some holiday dinner. Before we knew it, my very conservative neighbor from down the street had sat down next to my mother’s cousin in preparation for the meal.
He looked over at my normally very talkative neighbor and said, as he went to take his first bite of the meal,
“So I was talking to the devil about politics the other day. What did you talk about with the devil the last time you talked to him?”
I’m actually surprised my neighbor didn’t head home right then and there after he finished choking. He was, however, absolutely silent for the rest of the meal and dragged his wife home the second the pie was served.
Devilish Hot Pepper Jam
- 12 oz jalapenos, halved and seeded
- 12 oz red and jelly peppers, halved and seeded
- 2 c cider vinegar
- 6 c granulated sugar
- 2 pouches liquid pectin
- Prep water bath, cans, and lids. (Place clean, empty jars into the largest pot you have. Add enough water so that the water comes over the top of the empty jars at least 1 inch. Bring water to a boil using a lid.)
- In a food processor, chop peppers finely with 1 c cider vinegar. (Don’t process all the way until smooth- small pieces look better!)
- In a large pot, add peppers slurry with the rest of the vinegar and the sugar. Bring to a boil for 10 minutes, stirring often.
- Add liquid pectin quickly.
- Bring back to a boil and cook for 1 additional minute.
- Remove from heat and skim foam.
- Ladle jam into hot jars (this makes about 5-6 half-pint jars, but always prep an extra in case you need it!) leaving 1/4 in headspace.
- Wipe rims, place on lids, and secure with bands.
- Place jars in the canner. Bring water back to a boil and process (boil) for 10 minutes. Turn off heat and remove lid. Wait 5 minutes, then remove jars.
- Let jam jars cool 1 hour, test to make sure seal has happened (it might take longer than 1 hour!), and don’t move until the next day so it sets properly.
This is delicious on crackers or bagels with cream cheese or in brie en croute.
If you want this spicier, use only jalapenos and none of the regular peppers. You can also make this clear and strain out the peppers.