Here’s a delicious Jalapeño Pepper Jam recipe for you to try:
### Ingredients:
– 1 pound jalapeño peppers
– 2 cups apple cider vinegar
– 6 cups granulated sugar
– 1 (1.75-ounce) package powdered pectin
– 1/2 teaspoon butter (optional, to reduce foaming)
– 4 drops green food coloring (optional)
### Instructions:
1. **Prepare the Jalapeños:**
– Wear gloves to protect your hands from the heat of the peppers.
– Remove the stems from the jalapeños and chop them into small pieces. If you prefer a milder jam, remove the seeds and membranes.
2. **Blend the Peppers:**
– In a food processor or blender, combine the chopped jalapeños and 1 cup of the apple cider vinegar. Blend until smooth.
3. **Cook the Jam:**
– In a large, deep pot, combine the pepper mixture with the remaining 1 cup of apple cider vinegar and the sugar.
– Bring the mixture to a boil over medium-high heat, stirring frequently.
– Once boiling, add the powdered pectin and, if using, the butter and food coloring.
– Return to a boil and cook for 1-2 minutes, stirring constantly.
4. **Jar the Jam:**
– Remove from heat and skim off any foam if necessary.
– Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
– Wipe the rims of the jars with a clean, damp cloth and screw on the lids.
5. **Process the Jars:**
– Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed.
– Remove the jars from the water bath and let them cool completely.
6. **Store and Enjoy:**
– Once cooled, check the seals. If the lids do not pop back when pressed, the jars are sealed properly.
– Store the jam in a cool, dark place. Refrigerate after opening.
Enjoy your homemade Jalapeño Pepper Jam on crackers with cream cheese, as a glaze for meats, or as a spicy addition to your favorite dishes!
