Lots of Pepper Jam

We love this pepper jam. It is so adaptable! Mix it with greek yogurt or sour cream and serve with chips, or pour over a block of cream cheese and serve with crackers as an appetizer.

GREAT GIFT IDEA: Pair Pepper Jam with a small decorative dish, cheese spreader, and crackers.

Recipe from Gifts from the Harvest, Homemade Jams and Jellies from the makers of Sure-Jell Fruit Pectin and Certo Liquid Fruit Pectin

Serves: Makes approximately 6 one-cup jars

Ingredients:

4 cups prepared peppers (3 medium red peppers, 2 medium green peppers, and 10 large jalapeno peppers)
1 cup apple cider vinegar
5 cups sugar
1 box Sure-Jell Fruit Pectin
1/2 tsp butter

Instructions:

Stem and halve red peppers; discard seeds. Finely chop or grind peppers. Measure 2 cups into a 6 or 8-quart saucepot. Stem and halve green peppers; discard seeds. Finely chop or grind. Measure 1 cup into the saucepot. Stem and halve jalapeno peppers (be sure to wear rubber gloves to avoid the burn from capsaicin); discard seeds. Finely chop or grind. Measure 1 cup into the saucepot. Stir in vinegar.
Prepare jars (see note). Keep the lids hot until ready to fill jars.
Measure sugar into a separate bowl. Stir in fruit pectin into peppers in the saucepot. Add butter. Bring mixture to a full rolling boil on high heat, stirring constantly. Quickly stir in all the sugar. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. *Invert jars for 5 minutes, then turn upright. Cool for 1 to 1 1/2 hours, then shake jars to distribute peppers evenly throughout the relish. After the jars are cooled completely, check the seals.

*Or follow the water bath method recommended by USDA.

Note: Preparing the Jars

Wash jars, lids, and bands thoroughly before you begin so they will be ready when the jam is ready to pour. Place flat lids in a saucepan. Pour boiling water over the lids. Let stand in hot water until ready to fill jars. The hot water will soften the rubber and help to create a seal. Always use new, flat jar lids, as they should not be reused. Drain jars and lids from the water well before filling them with jam.