Sweet & Spicy Red Pepper Jam
4 red bell peppers (4 cups) seeds removed and chopped fine
1 jalapeno seeds removed and chopped fine
1 small yellow onion chopped fine
1-3/4 cups granulated sugar
2/3 cup cider vinegar
1 jalapeno seeds removed and chopped fine
1 small yellow onion chopped fine
1-3/4 cups granulated sugar
2/3 cup cider vinegar
1 teaspoon mustard ground or seeds
1 teaspoon salt
2 bay leaves whole (to be discarded at end)
1 package powdered pectin
5 of 1/2 pint canning jars
In a medium sauce pan add 1/2 cup of the sugar chopped peppers, yellow onion, vinegar, mustard, salt and bay leaves. Bring to a boil and then cook 5 more minutes. Remove the bay leaves. Add remaining sugar and pectin. Bring to a boil and cook for five more minutes. Pour jam into sterilized jars and let cool completely before refrigerating. Will keep in fridge for 3 weeks or freeze for 9 months. You can also water bath can for 10 minutes then store on a cool dark shelf or cabinet.
1 teaspoon salt
2 bay leaves whole (to be discarded at end)
1 package powdered pectin
5 of 1/2 pint canning jars
In a medium sauce pan add 1/2 cup of the sugar chopped peppers, yellow onion, vinegar, mustard, salt and bay leaves. Bring to a boil and then cook 5 more minutes. Remove the bay leaves. Add remaining sugar and pectin. Bring to a boil and cook for five more minutes. Pour jam into sterilized jars and let cool completely before refrigerating. Will keep in fridge for 3 weeks or freeze for 9 months. You can also water bath can for 10 minutes then store on a cool dark shelf or cabinet.
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