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Toasted Pecan-Pepper Jam




Source of Recipe


Internet


List of Ingredients




Yield: 5 1/2 cups

3 cups sweet red peppers
1/2 cup apple cider vinegar
1 package (1 3/4 ounces) powdered fruit pectin
4 1/2 cups sugar
1 cup finely chopped pecans, toasted

Process peppers in a food processor and finely chopped. In a Dutch oven, combine peppers, vinegar, and pectin over medium heat. Bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil one minute. Stir in pecans. Remove from heat; skim off foam. Spoon jam into heat-resistant jars, cover and cool to room temperature. Store in refrigerator or process in a hot water bath. Serve with crackers.

To process this product fill 8-ounce jars with syrup leaving 1/4-inch headspace. Remove air bubbles by sliding a non-metallic spatula through the syrup. Wipe rims and threads of jar with a clean, damp cloth. Apply lids that have been treated according to manufacturer’s directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met—fingertip tight.

Process in a hot water bath at 190 degrees F. for 10 minutes. Remove jars from canner; set them upright on a towel to cool. Band should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Store any jars that haven’t sealed in the refrigerator. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place.


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