Jalapeño Jam

Ingredients

• 3/4 pound jalapeño peppers, stemmed
• 1 pound green bell peppers, stemmed, seeded, and roughly chopped
• 6 cups granulated sugar
• 1 1/4 cups cider vinegar
• 1/4 cup freshly squeezed lemon juice from about 2 lemons
• 1 teaspoon Kosher salt
• 3 ounces liquid fruit pectin

Directions

1. Add the jalapeños and green bell peppers to the bowl of a food processor fitted with a steel blade. Pulse until the peppers are chopped very fine, stopping to scrape the bowl when they need a little help. Scrape the pepper mixture into a large saucepan or Dutch oven.
2. Add the sugar, vinegar, lemon juice and salt, then cook over medium high heat until the mixture comes to a boil. Lower the heat to medium-low and let it simmer for 10 minutes.
3. Turn the heat back up to high and bring the jam to a full rolling boil. Pour in the pectin and boil for 1 minute, stirring the whole time. Take the pan off the heat.
4. Spoon the jam into 7 sterilized 8 oz jars, keeping 1/4-inch of space at the top. Put on the lids and process the jars in a boiling hot water bath for 10 minutes. Lift the jars from the water and leave them to cool for 24 hours. Store them somewhere cool and dark, and refrigerate after opening.