Pepper Jam

Name: Pepper Jam
Ingredients: 4 c shredded peppers (I like 15 jalapeno, 2 red, 2 yellow, 2 green bells but any combo of 4 c is fine); 3/4 c cider vinegar; 3 1/4 c sugar; 1 box low sugar pectin (SureJel Light is good); 1/2 tsp butter

5 ingredients

1 steps

Ingredients

4 c shredded peppers (I like 15 jalapeno, 2 red, 2 yellow, 2 green bells but any combo of 4 c is fine)
3/4 c cider vinegar
3 1/4 c sugar
1 box low sugar pectin (SureJel Light is good)
1/2 tsp butter

Directions

1

Comabine peppers and vinegar in large, heavy saucepan. Measure 3 c sugar and set aside. Combine 1/4 c sugar with the pectin; stir well. Then add the pectin to the peppers & vinegar. Add butter and bring to a boil. Stir constantly. When it boils, dump in the 3 c sugar. Bring to rolling boil as fast as you can without scorching; stir constantly. Boil for 1 minute, stirring constantly. The time is important for the texture of the jam. Skim off any foam and pour into half pint mason jars and process in boiling water bath for 10 minutes or store refrigerated.