Just what do you do with all of them? I put up 4 pints of pickled banana peppers, and I'm trading some, but I am still overrun with jalapenos. So I decided to amke some of that delicious hot jalapeno jam that warms things up during the cold winter months ahead. This jame will not set to a jelly-like consistency, but is meant to be pourable and served as a condiment. If you want your mam more firmly set, add more pectin. This is delicious over a brick of cream cheese and served with crackers or crudites.
Ingredients:
1 lb green or red bell peppers, washed and seeded
3/4 lb jalapenos, washed, stems removed
6 cups sugar
1 1/4 c apple cider vinegar
1/4 c lemon juice
1 t kosher salt
3 oz. liquid pectin
Directions:
Wash and remove seeds from bell peppers. Wash and remove stems from jalapenos. Put both in a food processor and pulse into a fine dice. Place in a large, non-reactive pot and combine with sugar, vinegar, lemon juice and salt. Bring to a boil. Reduce heat and simmer 10 minutes. Return to a boil and add the liquid pectin. Bring to a rolling boil for 1 minute. Ladle into sterilized pint jars. Wipe down the rims with a clean cloth dipped in boiling water. Place prepared lids and bands on the jars and process in a boiling water bath 10 minutes. Remove from water bath and allow to cool on the counter for 24 hours. Turn jars periodically to ensure that peppers are distributed throughout the jam as it cools. If, after 24 hours, any lids have not sealed, put them in the refrigerator and use them promptly.
Amount of jam will depend on the water content of your peppers. This recipe should make about 8 pints of jam. Mine made 9. I just put the ninth in a clean jar and straight into the fridge for immediate use. Looking forward to this.
