Ingredients
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
Directions
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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