Easy Jalapeno Jam

 A few weeks ago I had a fairly large amount of jalepenos that were quickly turning from green to red and needed to do something quick with them.  I had made jalepeno jam in the past but thought the process was too long and I have little patience for jams.  As I was venturing through Pinterest, I came across this recipe and saw how simple it was and decided to try again.  Not only was it so easy to do, but the jam is AMAZING!

*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!