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Red Pepper and Jalapeno Jam




Source of Recipe


MacLeod, Kathleen


List of Ingredients




1 lb sweet red bell peppers, seeded and ribs removed
1/4 lb Jalapeno peppers, seeded and pith removed
1+1/2 cups cider vinegar
1 teaspoon salt
3 lb sugar
Pectin, see package for amount
Lime juice (fresh)
Tabasco Sauce

Recipe



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 chilli heat. Add Tabasco if desired. Pour into sterilized hot jars and seal. Cool, label and store in the pantry.