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Judy's Jalapeno Jam

Make Judy's Jalapeno Jam at home with Canned Apple Juice, Vinegar, and Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/3 cup
• 2 tbsp
• 4 cup

Method (preview)

1. 1

   Sterilize 4 pt. or 8 half-pint jars by boiling 10 min. Heat lids and let stand in hot water until ready to use.

2. 2

   Prepare peppers. Place peppers, juice and vinegar into large saucepan.

3. 3

   Measure sugar into separate bowl. Stir sugar into above mixture. Mix well.

4. 4

   Add 1/2 tsp. butter or margarine.

5. 5

   Bring to a full rolling boil over high heat, stirring constantly.

6. 6

   Open Certo and quickly pour contents into pan.

7. 7

   Pour in food coloring. Bring to a full rolling boil, stirring constantly.

8. 8

   Remove from heat. Skim off any foam.

9. 9

   Fill jars immediately to 1/8 ″ from top of jar. Wipe jar rims and threads.

10. 10

    Cover quickly with lids.

11. 11

    Screw on abands tightly.

12. 12

    Invert jars for 5 minutes, then turn upright.

13. 13

    No need to sterilize jars first.)