Jalapeño Jam

Ingredients:

• 12 jalapeño peppers, stems removed

• 4 jalapeño peppers, stems, ribs, and seeds removed

• 1 bell pepper, any color

• 4 ounces liquid pectin

• 4 1/4 cups sugar

• 1 1/2 cups cider vinegar

• 1 pinch salt

  Directions

• Place the 12 whole jalapeño peppers in a food processor and pulse until finely chopped.

• In a large saucepan, bring chopped peppers and cider vinegar to a boil. Reduce heat and summer for 20 minutes.

• Strain mixture through cheesecloth or a colander. Discard the solids. You should have about 1 cup of liquid.

• Return liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil, allow to boil for one minute. Stir in liquid pectin.

• Stir in remaining finely chopped jalapeño peppers.

• Allow to cool and refrigerate in jars.