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Laura Anne Lapp

Hot Pepper Jam

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Preparation info
  • Yield: approx.

    8

    jelly jars
    • Difficulty

      Easy

Appears in
Amish Canning & Preserving
Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

Ingredients

  • 10 large jalapeño peppers
  • 3 medium red bell peppers
  • 2 medium green bell peppers

Method

  1. Chop all peppers and measure them out to 4 cups total.
  2. In a saucepan, add vinegar and pectin.
  3. Stir well and bring to a boil over medium heat.
  4. Add sugar all at once.
  5. Return to a boil.
  6. Boil on high for 1 minute.
  7. Pour into

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