Red Pepper Jam Recipe

• 2 large red bell peppers, seeded and roughly chopped
• 1 jalapeno or serrano chile, sliced
• 1 teaspoon red pepper flakes (or to taste)
• 1 3/4 cups sugar
• 4 teaspoons pectin
• 1/2 cup white wine vinegar
• 1 tablespoon unsalted butter
• 1/2 teaspoon kosher salt

1. Place a small saucer in the freezer to chill.
2. In the bowl of a food processor, pulse the bell peppers, jalapeno, and red pepper flakes until finely chopped.
3. In a small bowl, whisk together 1/4 cup of the sugar with the pectin.
4. In a medium heavy saucepan or pot, stir together the pepper mixture, the remaining 1 1/2 cups sugar, the vinegar, butter, and salt.
5. Bring to a boil over high heat.
6. Cook, letting the mixture boil vigorously and stirring occasionally, for 5 minutes.
7. Slowly add the pectin-sugar mixture, whisking constantly.
8. Continue to boil, stirring constantly until the jam thickens, about 2 minutes longer.
9. To store the jam, let cool completely.
10. Transfer to clean airtight containers and store in the refrigerator for up to 1 month or in the freezer for up to 3 months.
11. You can also can the jam according to our .

red bell peppers, serrano chile, red pepper, sugar, pectin, white wine vinegar, unsalted butter, kosher salt

Taken from www.chowhound.com/recipes/red-pepper-jam-31545 (may not work)