Jalapeño Jam - Blue Ribbon 2010 Carver County Fair

I realize that I have posted pepper jam as an ingredient in a couple of my recipes.  You can find pepper jam in most grocery stores.  I actually can my own Jalapeño Jam and Raspberry Jalapeño Jam.  Both of these are great as an appetizer with the Jam served over Cream Cheese.  You can serve with crackers.

Jalapeño Jam

Ingredients:
4 Large Green Bell Peppers
14 Medium Jalapeño Peppers (be sure to use rubber gloves when working with peppers)
1/2 Fresh Lemon Juice
1 Cup Cider Vinegar
6 Cups Sugar
6 oz Liquid Pectin (both of the pouches that come in the pectin box)

Seed and grind the peppers in a food processor or blender.  Combine with lemon juice, vinegar and sugar in heavy stock pot.  Bring to a rolling boil (a boil that will not stop when stirred) and boil for about 15 minutes, stirring constantly.  Add the pectin and boil for 3-5 minutes more.  Remove from heat and add green food coloring if desired (note:  if entering into any competitions, food coloring is not allowed).  Skim foam and pour into prepared hot jars.  Adjust lids and rings.  Process 10 minutes in a hot water bath.

Notes:

• This may take a couple of weeks to set up.  
• I have never used powdered pectin, only liquid pectin for this recipe.  I would not suggest using powdered pectin, as it may not set up.  
• If you have a lot of foam, you can add up to a teaspoon of real butter, this will help reduce the foam.  
• If you are not entering in any competitions, I would suggest adding green food coloring.  You can get an outstanding green color using food coloring.  
• Only use 12oz or smaller jars.  It will not set up with pint size or larger jars.