Red Pepper and Jalapeno Jam
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 cup  cider vinegar
1 tsp  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. 
 
-- 
(ID: 8419) Mirror: rec.food.recipes: Sat, Mar 27, 2004


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