Hot Jalapeno Jam
A favourite on toast, crackers or a cheese platter. This jalapeno jam will add a delightful hot kick and keep you warm on those cold days.
- Combine the green capsicum and 12 jalapeno peppers in a food processor - process until finely chopped.
- Place the peppers in a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid
- Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the pectin.
- Pop in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch at the top. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.