Jalapeño Jam Recipe

• 3/4 pound jalapeno peppers, stemmed (seeds removed for a more mild jam)
• 1 pound green bell peppers, stemmed, seeded, and roughly chopped
• 6 cups granulated sugar
• 1 1/4 cups cider vinegar
• 1/4 cup freshly squeezed lemon juice from about 2 lemons
• 1 teaspoon Kosher salt
• 3 ounces liquid fruit pectin

1. Place jalapeno and green bell peppers in the workbowl of a food processor fitted with a steel blade. Pulse until peppers are finely chopped, scraping down sides of bowl as needed. Transfer peppers to a large saucepan or dutch oven.
2. Stir in sugar, vinegar, lemon juice, and salt; bring to a boil over medium high heat. Reduce heat to medium-low and simmer for 10 minutes.
3. Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
4. Ladle jam into 7 sterilized 8 oz jars, leaving 1/4-inch headspace. Cover and process jars in boiling hot water bath for 10 minutes. Remove from water and let cool for 24 hours. Store in a cool dark place. Refrigerate after opening.

peppers, green bell peppers, granulated sugar, cider vinegar, freshly squeezed lemon juice from about, kosher salt, liquid fruit pectin

Taken from www.seriouseats.com/recipes/2013/06/jalapeno-jam-sauced-recipe.html (may not work)