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Succotash Jam

Source of Recipe

From "Better Homes and Gardens Jams and Jellies"


Recipe Introduction

"Succotash is a savory dish of corn, peppers, zucchini, and lima beans. This chunky jam, a riff on the Southern classic, is a wonderful topper for grilled pork chops and flank steaks."

List of Ingredients

â—¦ 1 ½ cups finely chopped red sweet pepper
â—¦ 1 ½ cups fresh or frozen whole kernel corn
â—¦ 6 ½ cups sugar
â—¦ 1 ½ cups cider vinegar
â—¦ ½ cup chopped unpeeled zucchini
â—¦ ¼ cup finely chopped red onion
â—¦ ½ teaspoon crushed red pepper
â—¦ One 6-ounce package (2 foil pouches) liquid fruit pectin


Recipe

Preheat broiler. Line a 15 x 10-inch baking pan with foil. Spread sweet pepper and corn in the prepared pan. Broil three to four inches from the heat 3 to 5 minutes or until tender and lightly charred, stirring once.

In a 6- to 8-quart heavy pot combine the sweet pepper, corn, and the next five ingredients (through crushed red pepper). Bring to boiling, stirring constantly. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

Ladle hot jam into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands. Process in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.

Makes 7 half-pint jars