Makes about 6 - 16 oz. Jars
|9 Large||Red Bell Peppers, Finely Chopped|
|6 Large||Tomatoes, Skin Removed & Finely Chopped|
|1 ½ Medium||Yellow Onion, Finely Chopped|
|3 Cups||Apple Cider Vinegar|
|1 ½ Cups||Brown Sugar|
|1 ½ Cups||Pure Cane Sugar|
|2 Tbsps||Lemon Juice, Freshly Squeezed|
|2 ½ Tbsps||Garlic, Minced|
|½ tsp + ¼ tsp||Cayenne Red Pepper, Ground|
|2 tsps||Black Pepper, Finely Ground|
|5 tsps||Jalapeno Pepper Green, Ground|
1) Place red bell pepper, tomatoes and onion in a large, wide pot. (Note: It's important to use a wide pot so that the mixture boils and reduces correctly).
2) Add all remaining ingredients and bring the pot to a boil.
3) Once your mixture is at a rolling boil, reduce heat to a steady simmer and cook for 45 minutes until mixture appears to thicken.
4) After the 45 minutes, ladle mixture into 16 oz. (sterilized) jars. Fill jars leaving about ¼" of space at the top; place lids on securely.
5) Place jars in a large pot of boiling water (at least 2" full). Boil for 10 minutes; remove and allow jars to cool. Jam will thicken as it cools and lids will seal to secure freshness.
6) Jars can be kept in refrigerator for up to a month when opened. Freeze remaining jars for later use.
Tip: For a great snack or appetizer, serve jam on pita chips or gourmet crackers over soft Brie cheese.