Sanjuana/SuMi/Baby Chuck Friday Jam Session Trials

 

Trial #1

• 2.5 lbs. Jalapenos (1/2 seeded)
• 4 Bell Peppers
• 10 cups sugar
• 3 cups white vinegar
• 1 t. salt
• 2 (1.75 oz) pouches pectin

Trial #2

• 1 lb Jalapenos (3/4 well seeded and deveined)
• 3 bell peppers (yellow, red, orange)
• 5 cups sugar
• 3/4 cup white vinegar
• 3/4 cup apple cider vinegar
• 1/2 t. salt
• 1 packet (1.75oz) pectin

Trial #3 (Bridal Shower Recipe)

• 608 grams (total weight) of peppers (one yellow bell pepper, one red bell pepper, the rest jalapenos including seeds and membranes to equal 608 grams)
• 1.75 ounce box of pectin
• 1/2 cup white vinegar
• 1/2 cup apple cider vinegar
• 5 cups white sugar

1. Process the peppers in a food processor. Drain excess liquid through a mesh strainer, discard liquid.
2. Put peppers, pectin and vinegars in a large pot. Bring to a rolling boil over high heat . Boil for one minute.
3. Remove pot from heat, stir in sugar until dissolved, then return to heat. Boil hard for two minutes. Test jam on a cold plate, if too runny boil for an additional minute.
4. Distribute jam into sterilized warm jars, and process for 10 minutes in hot water bath.
5. Leave on counter undisturbed for 12-24 hours.

*Makes 6 half pint jars*