Judy's Jalapeno Jam

Categories: Canning rec | Jellies and

Serves: 30 Servings

Ingredients:

4 Or more jalapeno peppers;
-seeded and chopped
1 1/3 c Canned apple juice
2 tb Vinegar
4 c Sugar
1 Pouch liquid pectin
6 dr Green food coloring; as
-desired

Instructions:
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 1/2 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 1/8" 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

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