PEPPER JAM

I tried this recipe today to give as friend gifts, and it turned out really well! At today's prices, it came to about $1.00 per half-pint jar, and it looks so pretty! And a batch only takes about an hour to make.

Ingredients:

• 2 1/2 Cups finely diced peppers (about 3 lg. red and/or green bell peppers equalling 2 C., and 2 - 3 med. jalapeno peppers equalling 1/2 C.)


• 1 1/2 Cups apple cider vinegar


• 6 1/2 Cups sugar


• 1 - 2 drops red or green liquid food color


• 1/4 tsp. salt (my addition)


• 1 pouch (3 oz.) liquid pectin

Method:

Seed and finely chop peppers (include seeds of jalapeno peppers for flavor and visual interest. WHEN WORKING WITH THE HOT PEPPERS, WEAR PLASTIC GLOVES OR A BAGGIE TO PROTECT HANDS. WASH HANDS WELL AFTER HANDLING PEPPER AND CUTTING BOARD.)

Combine peppers, vinegar, sugar, salt, and food color in large saucepan; over high heat, bring jam mixture to a full rolling hard boil; quickly stir in pectin, and stirring constantly return to a full boil; boil 1 minute. Remove from heat, ladle hot jam into prepared 1/2 pint jars, leaving 1/4" head space; cover jars with lids and screw band on snugly. Place jars in boiling water bath (or steam canner) and process jars for 10 minutes once water comes to a boil. Place jars on a dish towel to cool for 24 hours; label and date. Excellent served with cream cheese and crackers; also goes well with roast pork, chicken and other meats.

Makes approximately seven or eight 8-oz. jars.