Hot Pepper Jam
**Note: When making jams, do not alter amount of ingredients as it can stop them from setting and may cause jam to boil over.
- 1⁄3 cup sugar
- 2 teaspoons low-sugar pectin
- 1 1⁄4 cups red bell pepper
- 1 cup green bell pepper
- 1⁄3 cup jalapeno pepper
- 2 teaspoons white vinegar
Wash peppers and remove stems, cut and remove membrane and seeds from bell peppers. When cutting do a small dice, keep in mind that the chunks will stay that size even after cooking during the jam cycle.
Wear rubber gloves while working with the jalapeno peppers; for a spice jam, leave the seeds from the jalapeno peppers. The more you add, the hotter it will be. Add the sugar, pectin, peppers and vinegar in that order. Select the jam cycle (11), 2 lb. Loaf and press start on the Kuissential 2-lb Programmable Bread Machine. When jam cycle is complete, allow to cool and pour into a glass container with lid.
Allow 24 hours to set. Keep refrigerated for 6-8 weeks, or freeze.