*CAUTION* working with jalapenos can be dangerous. Make sure you use rubber gloves when chopping. I had so many jalapenos it was almost like I created my own gas chamber in my kitchen so make sure you are in a well-ventilated area.
Easy Jalapeno Jam
12 ounces jalapeno peppers, stems and seeds removed
1 cup apple cider vinegar
Blend together in blender or food processor until pureed.
Pour puree into a deep, stainless steel saucepan, and add...
1 cup apple cider vinegar
6 cups granulated sugar
Bring to a boil over high heat, boil 10 minutes.
Stir in 2 (3 oz.) pouches liquid pectin
Boil hard (full, rolling boil) for 1 minute.
Remove from heat, add a few drops of green food coloring (if desired, I did not and my jam is still beautiful!), quickly skim any foam off the top.
Ladle
hot jam into hot, sterilized jars, leaving a half inch headspace.
Tighten lids on to fingertip tightness and process in a boiling water
bath for 10 minutes. Remove from canner and allow to cool and seal.
My favorite way to eat jalapeno jam! With cream cheese on a Triscuit! |
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