Ingredients
- 4 C 4 C finely chopped bell and jalapeno peppers (1 large red; 1 large green; 10 jalepenos
- 1 (1.75 ounce) box 1 (1.75 ounce) box pectin
- 1 C 1 C apple cider vinegar
- 5 C 5 C sugar
Preparation
Step 1
***Before you begin, be sure to wash and dry your jars.***
1. Wear rubber gloves when chopping the jalapeno peppers
2. Chop the ends from the jalapeno and bell peppers.Chop them into small pieces.
3. Pour the chopped peppers into a large pot. Sprinkle 1 (1.75 ounce) package of pectin over them and stir to combine.
4. Add 1 C apple cider vinegar. Bring the mixture to a boil over medium high heat. Once you have a rolling boil, add 5 cups granulated sugar. Stir it well, making sure that all of the sugar is dissolved.
5. Stirring constantly, bring it back to a rolling boil. Allow it to boil for 1 minute then remove it from the heat.
6. Carefully pour the hot jam into pint-sized jars.
7. Take a wet paper towel and clean the rim of the jars, making sure there isn't any jam sticking to it. This will help you get a nice, clean seal.
8. Place a lid and ring onto the top of the jars. Make sure you are using new lids.
9. Place the jars in a water bath canner and process for 15 minutes. The lids will make a popping sound once they have sealed.
Store in a cool, dry place. Refrigerate after opening.
This jam is wonderful served with cream cheese and Ritz crackers.