Jalapeño Jam

Instructions:

1. Place the jalapeños and red bell pepper in a food processor and pulse until finely chopped.
2. Transfer the chopped peppers to a medium saucepan. Add the apple cider vinegar and sugar.
3. Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
4. Stir in the fruit pectin and continue boiling for 1 minute, stirring constantly.
5. Reduce the heat to medium-low and simmer for 10 to 12 minutes, or until the jam thickens and becomes glossy.
6. Carefully pour the hot jam into sterilized jars, seal, and allow to cool at room temperature before storing.

Variations

• For extra heat, leave some of the jalapeño seeds intact.
• Substitute part of the sugar with honey for a deeper, floral sweetness.
• Add a pinch of smoked paprika for a subtle smoky note.
• Use serrano peppers instead of jalapeños for a sharper spice.

Tips

• Always wear gloves when handling jalapeños to avoid skin irritation.
• Stir constantly once the pectin is added to prevent scorching.
• The jam will continue to thicken as it cools, so avoid overcooking.
• Store sealed jars in the refrigerator for up to three weeks, or process for long-term storage if desired.