Red Pepper and Jalapeno Jam:
1 lb sweet red bell peppers, seeded and ribs removed
1/4 lb Jalapeno peppers, seeded and pith removed 1+1/2 cups
cider vinegar 1 teaspoon salt 3 lb sugar Pectin, see
package for amount Lime juice (fresh) Tabasco Sauce
In a food processor, finely chop the red peppers and
jalapenos with a little of the vinegar. Place in a non-
reactive pan and add the rest of the vinegar and salt.
Bring to a boil, then simmer over medium heat for about 5
minutes. Remove from the heat and measure out 3 cups; add
fresh lime juice if low in the mixture to make up the 3
cups. Place back in the pan and stir in the sugar and
powdered pectin. Stir to mix well and bring to a rolling
boil. Cook for about 5 minutes. Remove from heat and allow
to cool a bit and taste for chilli heat. Add Tabasco if
desired. Pour into sterilized hot jars and seal. Cool,
label and store in the pantry.
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