Title: Red Pepper and Jalapeno Jam
Categories: Canning Spice Jam
Yield: 1 Servings

1	lb	Sweet red bell peppers; seeded and ribs removed
1/4	lb	Jalapeno peppers; seeded and pith removed
1 1/2	c	Cider vinegar
1	ts	Salt
3	lb	Sugar
1		Pectin; see package for amount
1		Lime juice (fresh)
1		Tabasco Sauce

In a food processor, finely chop the red peppers and jalapenos with a little of the vinegar. : Place in a non-reactive pan and add the rest of the vinegar and salt. Bring to a boil, then simmer over medium heat for about 5 minutes. : Remove from the heat and measure out 3 cups; add fresh lime juice if low in the mixture to make up the 3 cups. : Place back in the pan and stir in the sugar and powdered pectin. Stir to mix well and bring to a rolling boil. Cook for about 5 minutes. : Remove from heat and allow to cool a bit and taste for chile heat. Add Tabasco if desired. : Pour into sterilized hot jars and seal. Cool, label and store in the pantry. : Tastes great on bagels with cream cheese.

From: Ghislaine Dumont Date: 26 Aug 97 Gourmet Cooking Ä

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