Jalapeño Bell Pepper Jam

Jalapeño Bell Pepper Jam

September 18, 2018
: 7 one half pint jars
: 30 min
: 30 min
: 1 hr
: Moderate

I love this jam over cream cheese with crackers. It is beautiful for the holidays with green jalapeños and red bell peppers!

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Ingredients
  • 4 C finely chopped peppers (I use 6 jalapeños)
  • 1 - 1.75 oz box pectin
  • 1 C apple cider
  • 4 1/2 C sugar
Directions
  • Step 1 Wash and dry all jars and lids thoroughly.
  • Step 2 De-stem, wash and dry all peppers.
  • Step 3 Remove seeds from bell peppers.
  • Step 4 Place in food processor and finely chop.
  • Step 5 Put peppers into a large pot or dutch oven.
  • Step 6 Sprinkle with pectin and mix thoroughly.
  • Step 7 Pour cider vinegar over mixture and stir well.
  • Step 8 Bring to a boil and add sugar. Stir until sugar is dissolved.
  • Step 9 Bring to a boil again stirring constantly for one minute.
  • Step 10 Remove from heat and pour into jars, filling up to 1/4″ from top.
  • Step 11 Wipe jar edges with a wet paper towel and place lids and rings on jars.
  • Step 12 Place all jars in a hot water bath for 15 minutes and remove to dry on a kitchen towel.
  • Step 13 Lids will pop when they seal.
  • Step 14 Store in a cool, dry place. Refrigerate after opening.