Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Toasted Pecan-Pepper Jam




Source of Recipe


?


List of Ingredients








3 cups chopped sweet red bell pepper
1/2 cup apple cider vinegar
1 (1 3/4-ounce) package Sure-Jell fruit pectin
4 1/2 cups sugar
1 cup finely chopped pecans, toasted



Process peppers in a food processor until finely chopped.

In a Dutch oven, combine peppers, vinegar and pectin over medium high heat. Bring to a rolling boil. Add sugar, stirring constantly. Bring back to a rolling boil and boil 1 minute. Stir in pecans.

Remove from heat and skim off foam. Spoon jam into heat resistant jars. Cover and cool to room temperature. (Since this jam does not contain heat processing instructions, it is best stored in the refrigerator.)

Pour jam over a block of cream cheese and serve it with crackers



Makes 5 1/2 cups.


Recipe