Here are a few of my most favorite Jalapeno Jam recipes. I usually put up a batch of each of these every year. They make excellent gifts. We like to break out the Ritz crackers and pile them high with cream cheese and top them off with this jam. We store a bunch of Ritz crackers in our storage for this purpose....and yes....we have even made the cream cheese from powdered milk before.

Love this stuff..........

Mild!

1 cup finely chopped bell pepper
1 cup finely chopped green pepper
1/2 cup seeded and minced jalapeno chili
6 cups sugar
1 1/2 cups cider vinegar
6 oz liquid pectin (2 pouches)

In a sauce pan, stir together the peppers, chili, sugar and vinegar. Bring to a boil and stir until the sugar is dissolved. Stir in the pectin and cook for 1 - 2 minutes

Remove from heat and immediately pour into 1/2 pint jars. Process the jars in a boiling water bath for ten minutes. Turn off heat and let jars sit in canner for 5 minutes. Remove jars from canner and let sit undisturbed for 12-24 hours.

Medium!!

3 large, very ripe red bell peppers, cored, seeded
6 to 8 jalapeno chiles, seeded (for a milder flavor, remove ribs too)
1½ cups cider vinegar (5% acidity)
6½ cups sugar
6 ounces liquid pectin (2 pouches)

Using a food processor or food chopper, finely chop bell peppers and jalapenos.

Turn chopped peppers and chilies into a large saucepan, stir in vinegar and sugar and bring to a boil. Boil, uncovered, about 30 minutes or until mixture is slightly thickened and peppers are clear.

Remove thickened pepper mixture from heat; cool about 10 minutes. Stir in pectin, return to heat, bring to a boil and boil about 2 minutes longer (at sea level) or until jelly sheets off the edge of a large metal spoon held at right angles above pan.

Remove from heat, skim off and discard foam and immediately pour jelly equally into 5 or 6 hot, sterilized ½-pint jelly glasses leaving a 1/4 inch headspace. Clean the rims and put on the lids and bands.Process the jars in a boiling water bath for ten minutes. Turn off heat and let jars sit in canner for 5 minutes. Remove jars from canner and let sit undisturbed for 12-24 hours.

Hot!!!

3/4 - 1 lb. jalapeno peppers, washed, stemmed and seeded
2 cups cider vinegar, divided
6 cups sugar
6 oz. liquid pectin (2 pouches)

Puree the jalapeno peppers in a blender or food processor with 1 cup of cider vinegar. Blend until smooth. In a large saucepan combine the jalapeno puree with the remaining cup of vinegar. Add the sugar and bring to a boil over high heat, stirring constantly. Boil for 10 minutes. Then stir in the liquid pectin. Return to a hard boil for 1 more minute. Stop the heat and stir in the food coloring if you want to use it. Skim off foam.

While the jelly is still very hot, pour it into the jars and leave 1/4 inch headspace. Clean the rims and put on the lids and bands. Process the jelly jars in a boiling water bath for 10 minutes. Then remove the canner lid and wait 5 minutes before removing jars.

As usual let the jars cool undisturbed for 12 to 24 hours.