Directions: |
Directions:***Before you begin, be sure to wash and dry your jars.***
1. You will need 4 total cups of finely chopped jalapeno and bell peppers. I used 1 large red bell pepper, 1 large green pepper and 10 jalapeno. Some of my jalapeno are red (as you can see from the picture). My friend Cindi grew them in her garden. Aren't they pretty!
Now, before you start chopping..
Be sure to put some rubber gloves on. The seeds in the jalapeno peppers will burn you. Honestly, they really will. Trust a girl who knows from a previous bad experience.
2. Chop the ends from the jalapeno and bell peppers.Chop them into small pieces. I use (and love) this Progressive Fruit and Vegetable Chopper.Chop enough to equal 4 cups. I opted to leave all of the seeds in, which ended up being a nice amount of heat. You can leave some of them out if you are looking for a more mild jam.
3. Pour the chopped peppers into a large pot. Sprinkle 1 (1.75 ounce) package of pectin over them and stir to combine.
4. Add 1 C apple cider vinegar. Bring the mixture to a boil over medium high heat.
5. Once you have a rolling boil, add 5 cups granulated sugar. Stir it well, making sure that all of the sugar is dissolved.
6. Stirring constantly, bring it back to a rolling boil. Allow it to boil for 1 minute then remove it from the heat.
7. Carefully pour the hot jam into pint-sized jars.
8. Take a wet paper towel and clean the rim of the jars, making sure there isn't any jam sticking to it. This will help you get a nice, clean seal.
9. Place a lid and ring onto the top of the jars. Make sure you are using new lids. Lids that have been used in the past won't seal properly for you. Place the jars in a water bath canner and process for 15 minutes. The lids will make a popping sound once they have sealed. You can check to be sure they have sealed by pressing your finger in the center of the lid. If it's firm, you are good to go. If it has some give to it, the lid hasn't sealed and will need to be processed in the water bath canner for a longer period of time.
Store in a cool, dry place. Refrigerate after opening.
This jam is wonderful served with cream cheese and Ritz crackers. |
This recipe for Jalapeno Pepper Jam is from