Jam/Jelly recipe

[polerin]

As I've had a request to post the recipe and I'm taking a brief respite from the deliciousness (3 pieces of toast and two pb&j's)... have at :D

• 8 green bell peppers


• 8 red bell peppers (I reccomend using them, it'd makes a HUGE visual difference)


• 4 jalapenos, minced or 2 tablespoons of red pepper flakes (I used the equivalent of 6 jalapenos)


• 1.5 cups white vinegar


• 6 cups white sugar


• 4 packets dry pectin.

1. Cut the peppers into chunks and combine them with the jalapenos in a food processor and pulse until coarsely chopped. Don't wipe your eyes after handling the jalapenos kthx. I didn't chop quite fine enough and so it ended up closer to a preserve or a REALLY thick jam.


2. place the pepper puree in a strainer and drain for 1 hour than transfer to paper towels to absorb more juice.


3. Combine the drained peppers, vinegar, sugar, and pectin in a saucepan over medium-high heat. Bring to a boil while stirring and boil steady for 1 minute. This part freaked me out at first as it didn't appear to have enough liquid to boil, but it turned out beautifully.


4. Ladle into sterilized pint jars, leaving at least half an inch of air at top, wipe the jar rims and adjust the lids, then place in a large pot and cover with boiling water. The water leve must be at least 1 inch above the jars. Bring the water to a boil, then cover. Allow the jars to process in the boiling water bath for 10 minutes. Very carefully remove the jars with a jar lifter or sturdy tongs. (freakin hot yaknow.)


5. place the jars on a wire rack or dish towel. Do not re-tighten screw bands. Allow the jars to cool for 12 to 24 hours before putting them away. Jar lids will pop as they cool, which sounds awesome. If the center of the lid is indented,the jar is sealed. if the jars do not seal, store in the refrigerator.

I got the recipe from "Back to the Family" by Art Smith and Michael Austin.

Notes:
I used a pectin that had tartness to it, and I highly recommend that you do so, as it goes brilliantly with the sweet and spicy. This jam/jelly is not spicy, but does have a nice warmness to it about 30 seconds after you stop eating it. I initially made only a half batch, and came up with 4.5 pints, where as the recipe states it makes 12 pints. YMMV.

Enjoy and if you make it, let me know how it comes out!