You make jam, ma'am!
I've made pepper jelly before, though I didn't blog about it. Several years ago I had to use up a bunch of Thai bird chiles, so I made a red & green pepper jam and a raspberry-pepper jelly. I chopped so many of those peppers that my hands were red and burning. I had heard that you can pour rubbing alcohol over skin that's come in contact with capsaicin (the hot stuff in peppers) to relieve the pain. I didn't have any rubbing alcohol, so I poured most of a bottle of vodka over my hands. It helped...though drinking the vodka may have helped even better.
Anyway, this batch of jam came together pretty easily. I never intend my canned goods to be pantry-safe; they are meant to be refrigerated and consumed right away. Still, I sanitized the jars by boiling them on the stove for 15 minutes.
Jalapeño Pepper Jam
1 green bell pepper, stem removed & seeded
6 jalapeño peppers, stems removed
1 medium onion, peeled & halved
1 1/2 cups cider vinegar
6 cups sugar
1 pouch (3 ounces) liquid fruit pectin
- Pulse the bell pepper, jalapeños, and onion in a food processor until chopped. Scrape them to a large saucepan.
- Add the vinegar & sugar and bring the mixture to a rolling boil over high heat, stirring frequently.
- Stir in the pectin. When the mixture comes to a boil again, cook for one minute, stirring constantly. Turn off the heat.
- Ladle the mixture into sterilized jam jars. Screw on the lids & invert the jars until they are cool. Store the jam in the refrigerator.
More snacks to eat with crackers or bread: