Jalapeno Pepper Jam
For an easy appetizer, top crackers with cream cheese and Jalapeno Pepper Jam.
Cook Time: 15 minutes
Chill Time: 15 minutes
Yield: 5 jars
3 small sweet red peppers (about 1 pound)
3 jalapeño peppers
3 cups sugar
1 cup Karo® Light Corn Syrup
3/4 cup cider vinegar
1/4 teaspoon salt
1 pouch (3 ounces) liquid fruit pectin
Wash, seed and cut peppers into 1-inch pieces. In blender or food processor chop very fine; measure 1-1/2 cups.
In 8-quart stainless steel or enamel saucepot combine peppers, sugar, corn syrup, vinegar and salt. Stirring frequently, bring to full rolling boil over high heat. Stirring constantly, boil 5 minutes. Remove from heat.
Stir in pectin until well blended. With metal spoon, skim off foam.
Ladle into hot 1/2-pint jars, leaving 1/4-inch headspace. Wipe top edge with damp cloth. Seal according to jar manufacturer’s directions.
Process in boiling-water bath 10 minutes.
Cool on wire rack or folded towel. To prevent floating peppers, turn jars upside down after 15 minutes of cooling, then turn right side up and allow to finish cooling.