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So, when I began growing my own hot peppers, I knew just what I wanted to make with them. This recipe is adapted from the hot pepper relish recipe included in the Sure-Jell package.
1 package Sure-Jell
5 C sugar
1 C cider vinegar
4 C finely chopped peppers. (The recipe called for a mix green, red and jalapeño. I used only hot peppers. About 3 C jalapeño and 1 C banana peppers.)
Mix peppers, cider and Sure-Jell in a saucepan. Measure sugar out into a separate bowl. Bring pepper mixture to a full boil on high heat. Stir in sugar. Bring back to a boil and boil for 1 minute. Stir constantly. Ladle into hot jars. Boiling water process for ten minutes. Yield: 4 pints.
Some tips: Wear plastic gloves when working with the hot peppers. Seed and remove the membranes of the peppers if you don't like a lot of heat. The jam made with all the seeds and membranes removed has a wonderful flavor, but hardly any heat. Leave a few seeds to kick it up a bit.
Uses: Pepper jam is great poured over a block of softened cream cheese and served with crackers. It can be used on sandwiches like relish, or as a dipping sauce. I think it would be delicious over chicken too.
Stephanie is a mom, homeschooler, homesteader in the hills of West Virginia. Find more of her adventures at Adventures in the 100 Acre Wood.
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