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Spicy Red Pepper Jam
A delicious sweet and fiery condiment
Servings 64 servings
- 4 red chili peppers chopped, each chili approximately 2/12 inches long
- 3 sweet red peppers approximately 1 lb, washed, seeded, and chopped coarse
- 1 onion chopped coarse
- 4 1/2 cups sugar
- 1 1/2 cups distilled white vinegar
- 1/2 cup fresh lemon juice
- 1 tablespoon salt
- 6 whole cloves
- 6 ounces liquid pectin 6 ounce bottle
In a food processor fitted with the steel blade, grind coarse the red peppers, onion, and chili peppers. Transfer the mixture to a cheesecloth lined colander.
Toss the vegetables with 1-1/2 teaspoons of salt. Let them drain for three hours then squeeze them gently dry.
In a heavy stainless steel pot combine the vegetables with the sugar, vinegar, lemon juice, cloves, and the rest of the salt. Bring to a boil over high heat, stirring and boiling constantly for 10 minutes.
Add the pectin and boil the mixture for 1 minute more.
Pour the jelly into sterilized glasses and seal with paraffin. Store in a cool dark place.
The heat of this red pepper jam is dependent on the red chili peppers used. A good starting point would be a fresh red jalapeño. For something with a bit more kick, try a fresno pepper (just slightly spicier) or a red serrano.
Calories: 59kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 17mg | Fiber: 1g | Sugar: 14g | Vitamin A: 183IU | Vitamin C: 8mg | Calcium: 1mg | Iron: 1mg