2 1/2 cups chopped peppers *
1 1/2 cups apple cider vinegar
6 1/2 cups sugar
1-2 drops red or green food color
1 pouch (3 oz) liquid pectin
Seed and finely chop peppers (include seeds of jalapeno peppers for flavor).* Combine peppers, vinegar, sugar and food color in large sauce pan; over high heat, bring jam mixture to a full rolling hard boil; quickly stir in pectin and, stirring constantly, return to a full boil; boil 1 minute. Remove from heat, ladle hot jam into prepared jars leaving 1/4-inch head space, cover jars with lids and screw band on snugly. Place jars in boiling water bath. Process jars 10 minutes (at altitudes 2,000 to 6,000 feet). Place processed jars on dish towel to cool for 24 hours; label and date. Excellent served cream cheese and crackers; also goes well with roast pork, chicken and other meats. Makes approximately seven 8-oz jars
*NOTES: Use a combination of sweet bell peppers (red or green) and jalapeno peppers to suit taste and heat preferences (I use 2 cups sweet peppers to 1/2 cup jalapeno). When working the hot peppers wear plastic gloves to protect hands. Wash hands well after handling pepper.
For delicious dairy recipes go to www.UtahDairyCouncil.com or www.NationalDairyCouncil.org
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