Jalapeño Jam - Micaela

KRay

I like ice cream!

500g of Jalapeños

100g red bell pepper

600g of sugar

¼ cup lime juice

¼ cup apple cider vinegar

½ tsp salt

2 tablespoons of pectin

First, wash all produce and remove the stems from the jalapeños and the seeds and stem from the bell pepper.

Finely dice, as small as you can, the jalapeños and the bell pepper.

We want this spicy, so keep the seeds in the jalapeños.

Alternatively, you can use a blender or food processor to mince everything.

Dump and mix all ingredients into a high-sided skillet or a pot. (Using a skillet will help with even heating.)

Over a medium-high heat, stir and allow the sugar to melt. Stirring often, continue to cook the mixture until it reaches a boil.

Cook for 3 to 5 minutes. This allows the pectin to activate. (These are spicy peppers, so there will be fumes as you cook. I suggest turning a fan or a vent on while you cook the jam.)

Place hot jam in clean canning jars. Flip the jars over lid-side down to cool, this will create a seal on the jar.

Makes an excellent spicy PB&] sandwich!

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