Red Pepper And Jalapeno Jam
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Can/preserv, Hot, Jelly/jam | 1 | Servings | |
INGREDIENTS
| 1 | lb | Sweet red bell peppers |
| seeded and ribs removed | ||
| 1/4 | lb | Jalapeno peppers, seeded and |
| pith removed | ||
| 1 1/2 | c | Cider vinegar |
| 1 | t | Salt |
| 3 | lb | Sugar |
| 1 | Pectin, see package for | |
| amount | ||
| 1 | Lime juice, fresh | |
| 1 | Tabasco Sauce |
INSTRUCTIONS
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 chile heat. Add Tabasco if desired. Pour into sterilized hot jars and seal. Cool, label and store in the pantry. Tastes great on bagels with cream cheese. Contributor: Chile Pepper Magazine. MM format by Roy Olsen Posted to MM-Recipes Digest V4 #222 by roy@indy.net (Roy) on Aug 22, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 5818
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 3643.6mg
Potassium: 1367.2mg
Carbohydrates: 1490.1g
Fiber: 17.3g
Sugar: 1382.8g
Protein: 5.6g