Jalepeno Jam

First

• 4 oz red jalepenos, cleaned (pith and seeds)
• 1 c apple cider vinegar
• 2 c sugar
• 1 tart apple (granny smith)
• 1 t lemon juice
• 2 red jalepenos
• 1.5 t pectin
• 2 t calcium

Blend the pectin with the sugar. Puree the jalepenos and apple in a food processor, using some of the vinegar as liquid. Chop the extra two jalepenos and add all ingredients (except calcium) to a saucepan Simmer for 5 minutes, add the calcium, and can.

This makes an excellent jam for spreading on toast–just the right amount of sweetness and spice. However, if you want more of a sauce to add to a salmon-and-cream-cheese sandwich, you might want to go with something spicier. I would probably increase the pectin if I were to do this over again

Second

• 6 oz red jalepenos
• 2 oz red bell pepper, cleaned (pith and seeds)
• 3/4 c apple cider vinegar
• 1 c sugar
• 2 small tart apple (Discovery park)
• 1 t lemon juice
• 2 red jalepenos, cleaned (pith)
• 2.5 t pectin
• 2.5 t calcium

Third

• 6 oz red jalepenos
• 2 oz green jalapenos
• 3/4 c apple cider vinegar
• 1 c sugar
• 1 granny smith apple (8 oz)
• 1 t lemon juice
• 2.5 t pectin
• 2.5 t calcium

This jam was overset. I reduced pectin and calcium to 2t. Might reduce further.