Jalapeno Jam Recipe
Ingredients
| 1 each red and green bell pepper | ||
| Green chiles | 5 | |
| Sugar | 6 Cup (16 tbs) | |
| White distilled vinegar | 1 1/2 Cup (16 tbs) | |
| 6 oz liquid pectin | ||
Directions
1. Puree bell peppers and jalapeno chiles in a blender or food processor (see below). In a 6-quart (5.4-1) saucepan combine pureed peppers and chiles, sugar, and vinegar; bring to a hard rolling boil and boil 1 minute. Remove from heat and add pectin; mix well. Skim foam from surface with metal spoon.
2. Pour into hot, sterilized jars. Wipe rims of jars with a clean cloth. Seal jars with canning lid and screw top and process in a hot water bath for 5 minutes or allow jars to cool and then store in the refrigerator.
2. Pour into hot, sterilized jars. Wipe rims of jars with a clean cloth. Seal jars with canning lid and screw top and process in a hot water bath for 5 minutes or allow jars to cool and then store in the refrigerator.
Chef
