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Title: Red Pepper and Jalapeno Jam
Categories: can/preserv, hot, jelly/jam
Yield: 1
1 lb sweet red bell peppers;
-seeded and ribs removed
1/4 lb jalapeno peppers; seeded and
- pith removed
1 1/2 c cider vinegar
1 ts salt
3 lb sugar
1 pectin; see package for
-amount
1 ea lime juice (fresh)
1 Tabasco Sauce
In a food processor, finely chop the red peppers and jalapenos with a
little of the vinegar.
Place in a non-reactive pan and add the rest of the vinegar and salt. Bring
to a boil, then simmer over medium heat for about 5 minutes.
Remove from the heat and measure out 3 cups; add fresh lime juice if low in
the mixture to make up the 3 cups.
Place back in the pan and stir in the sugar and powdered pectin. Stir to
mix well and bring to a rolling boil. Cook for about 5 minutes.
Remove from heat and allow to cool a bit and taste for chile heat. Add
Tabasco if desired.
Pour into sterilized hot jars and seal. Cool, label and store in the
pantry.
Tastes great on bagels with cream cheese.
Contributor: Chile Pepper Magazine. MM format by Roy Olsen
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