Hot pepper jam

Savory jams make wonderful gifts and are good for a wide variety of things.  You can put it on a cracker with some cream cheese, you can marinate meat in it, you can glaze meat with it; it all depends on you!

I am putting this recipe out there, and the regular version is just as you would expect a recipe from me.  Next to it, however, are some measurements in parenthesis.  If you want to make a hot version (I call this medium), use these measurements. You could also make your own blend using any number of types of hot peppers.  For an atomic heat, I would use all habanero peppers, or mostly habaneros with a little jalapeno.  You get the idea!

It turned out so pretty!

This recipe makes about 6 half pints.

Ingredients:
(2) 2 1/2 C finely chopped red bell pepper
(1) 1 1/4 C finely chopped green bell pepper
(1) 1/4 C finely chopped jalapeno pepper
1 C apple cider vinegar
1 (1.75 oz) package fruit pectin
5 C granulated sugar, measured out in a separate bowl.

Half pint jars and 2 piece lids, hot water bath canning supplies.

Once again, I used my food processor for this project.  I cut the peppers in half, and cored/seeded them, and then put large chunks in my food processor and then measured out the fruit, leaving behind the juice.  You want the jam to set, and it won't if it has too much liquid in it.  Also, you may want to over estimate the amount of pepper you need.  I bought 2 enormous red bell peppers, one enormous green bell, and 4 rather large jalapenos, and I had just enough pepper. I also made the medium version.

Place all the finely diced peppers in a large pot on high heat and stir in vinegar and pectin.  Bring to a full rolling boil, stirring constantly. Some of the reviews of this recipe that I read said that they had trouble with the jam setting, I think one reason is that people don't understand what a full rolling boil is.  You really want a good violent boil when making jams and jellies.  Part of this is to reduce down the amount of liquid and preserve the flavor.

Once the mixture has reached a full rolling boil, stir in the sugar, all at once.  Return the mixture to a boil and cook for 2 minutes stirring constantly, and remove from heat. Again, it is essential to have a good violent boil before you start the timer.  You should be standing there, holding the spoon by the end of the handle hoping you don't burn your fingers.

Skim foam from the top of the jam.  Place into jars leaving 1/4 inch headspace.  Process for 10 minutes in a hot water bath.

As always, label and date your jam!  I made the medium heat level and my husband loves it!  He swears it tastes just like a good General Tso's sauce, LOL!