Judy's jalapeno jam

Yield: 30 Servings

Measure Ingredient
4 \N Or more jalapeno peppers; seeded and chopped
1⅓ cup Canned apple juice
2 tablespoons Vinegar
4 cups Sugar
1 \N Pouch liquid pectin
6 drops Green food coloring; as desired

Sterilize 4 pt. or 8 half-pint jars by boiling 10 min. Heat lids and let stand in hot water until ready to use.

Prepare peppers. Place peppers, juice and vinegar into large saucepan.

Measure sugar into separate bowl. Stir sugar into above mixture. Mix well. Add ½ tsp. butter or margarine. Bring to a full rolling boil over high heat, stirring constantly. Open Certo and quickly pour contents into pan. Pour in food coloring. Bring to a full rolling boil, stirring constantly. Remove from heat. Skim off any foam.

Fill jars immediately to ⅛" from top of jar. Wipe jar rims and threads.

Cover quickly with lids. Screw on abands tightly. Invert jars for 5 minutes, then turn upright. After 1 hr. check seals, or use water bath method. (Process in boiling water bath for 15 minutes. No need to sterilize jars first.)

Recipe By : Judy Howle

Posted to CHILE-HEADS DIGEST V3 #114 Date: Wed, 25 Sep 1996 11:50:07 -0500 From: Judy Howle <howle@...>

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