Jalapeno Jam

>> Sunday, September 2, 2012

Unfortunately, this recipe did not make it into Angela's book, The Complete Guide to Food Preservation. But it's a tasty and colorful green-and-red jam that's an unusual way to use up end-of-summer peppers. This jam makes an excellent appetizer when warmed slightly and poured onto a brick of cream cheese or other soft cheese. Serve with crackers, vegetables, pita wedges, or toast rounds. The jam also makes a delicious glaze for poultry or pork.



1/2 cup jalapeno, chopped and seeded
2 cups green bell pepper, chopped and seeded
1/2 cup red bell pepper, minced
1 1/2 cups cider vinegar
3 1/2 cups sugar
1/2 tsp garlic powder
1/2 tsp salt
1 package pectin



Place jalapeno and green bell peppers in a food processor or blender. Pour in vinegar and process to a smooth consistency Pour into a saucepan and add sugar. Slowly stir in pectin. Bring to a boil and cook for 15 minutes, stirring frequently, and scraping the sides. Add red pepper and boil 1 minute longer.

Pour the jam into the prepared canning jars, leaving 1/2-inch headspace. Dampen a kitchen towel and wipe around the rims of the canning jars. Screw the canning lids onto the jar just until finger-tight. Process in a boiling water canner for 10 minutes.

Yield: About 6 half-pint jars.

If you have ever wanted to learn how to can foods, check out our post on "canning basics", titled Canning With Friends.


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