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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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This recipe is a chunky type jam. I will enhance a variety of dishes, and makes a wonderful snack on top of cream cheese, served with crackers. From my Texas Home Cooking cookbook, by the Jamisons'. Prep time is an estimate. Ingredients:
2 cups chopped green bell peppers or 2 cups red bell peppers or 2 cups yellow bell peppers (about 3 small to medium peppers, or a combination of colors) |
1/3 cup chopped fresh jalapeno (about 4-6 green or red) |
5 1/2 cups sugar |
1 1/2 cups cider vinegar, preferably unrefined |
1 cup light brown sugar |
2 tablespoons fresh lime juice |
2 (3 ounce) packages liquid pectin, such as certo |
Directions:
1. Combine all the ingredients, except the pectin in a large saucepan or stockpot.
2. Bring to a boil over high heat, and boil vigorously for 1 minute.
3. Immediately stir in the the pectin.
4. Bring mixture back to a rolling boil, and boil for 1 minute.
5. Spoon jam into prepared jars, leaving 1/4 inch headspace.
6. Process in a water bath according to directions, usually 10 minutes.
7. The jam may take several hours to set.
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