Jalapeno Jam

I love making habanero jam, so when I came across this recipe for a jam made with jalapenos, I had to try it. This tastes great on toast with a little butter added to cut the heat from the jalapenos or as an appetizer with a bit of cream cheese or goat cheese on crackers.

Ingredients

3/4 pound jalapeno peppers
1 pound green bell peppers
6 cups granulated sugar
1 1/4 cup cider vinegar
1/4 cup freshly squeezed lemon juice
1 teaspoon Kosher salt
3 ounces fruit pectin

Instructions.

Remove stems from jalapenos and cut into 1-inch chunks. Remove seeds if you want a jam with less heat. I left them in.
Remove stems and seeds from green bell peppers. Cut into one-inch chunks.
Place jalapeno and bell peppers in food processor. Pulse until finely chopped.
Place chopped peppers in large saucepan or dutch oven.

Stir in vinegar, sugar, lemon juice and salt. Bring to boil over medium-high heat, then reduce heat to simmer and cook for 10 minutes.

Return heat to high and bring mixture to a rolling boil. Stir in pectin and return to a boil, stirring constantly. Boil for one minute, continuing to stir. Remove from heat.

Ladle jam into sterilized jars, leaving 1/4" headspace. Cover and process jars in boiling waterbath for 10 minutes. Remove from water and let cool for 24 hours. Store in a dark place. Refrigerate after opening.

Recipe Source: Serious Eats