Recipe Archives->Preserving->Hot Pepper Jam

Hot Pepper Jam

2 cups hot chili peppers, finely chopped
1/2 cup bell pepper, seeded and finely chopped
1 1/2 cider vinegar
6 cups sugar
6 oz. pectin

Bring to a rolling boil the chilies, bell pepper, sugar and vinegar.
Add the pectin, stirring constantlly, and return to a rolling boil.
Stir and boil for 1 minute. Remove from head and let stand until
bubbling subsides. Skim off and discard any foam. Pour hot mixture
into sterilized jars, leaving 1/4 inch of room at the top. Place
sterilized lids on jars and screw bands on firmly. Let stand until
cool. Press lids with your finger; if lids stay down, jars are
sealed. Store in a cool, dark place. If lids pop back, jars are
not sealed. Refrigerate and use within one month of opening. Makes
6 or 7 1/2 pint jars.

Printable version: hot-pepper-jam.txt.