Enjoy!

Cranberry Jalapeno Jam

Ingredients:
1/4 lb jalapenos, stemmed and seeded
3/4 lb cranberries
1/3 cup lemon juice
5 1/2 cups sugar
1 1/2 cups cider vinegar
6 oz liquid pectin

Optional: Substitute 6 cups Splenda for the sugar, and sugar-free pectin (Sure Jell makes a powdered one).


Directions:
12 6 oz jelly jars, lids and rings, sterilized

In a food processor grind the peppers and berries. Then put them in a large pot with all ingredients except pectin. Heat to a boil, cook for 5 minutes, then add pectin and boil 1 more minute.

Ladle into jelly jars, leaving 1/4 inch clearance. Water bath process 10 minutes.

Store in cupboard for two weeks, then serve.

Serve:
Over cream cheese with crackers, bagels, toast, English muffins, etc.
With pork loin, roast beef, chicken, lamb, and strong flavored fish.
As a veggie dip.

With toast, biscuits, scones, crepes, pancakes, waffles.
Injected into cakes or chocolate candies.

this is right up my alley.
question though....what is pectin???

quote:

Originally posted by Frank Sacco:
this is right up my alley.
question though....what is pectin???

It's a natural thickener. You can buy it in most grocery stores where they sell the canning supplies.

Great recipe; a little late, but why do you put in the pantry for a couple of weeks before eating?

quote:

Originally posted by Jay Cooke:
Great recipe; a little late, but why do you put in the pantry for a couple of weeks before eating?

It allows a little time for the flavors to meld. Similar to how soups and chili taste better the second day.