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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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