In a large stainless steel saucepan, combine the minced green bell peppers, diced jalapeño peppers, white vinegar, sugar, and cayenne pepper.
Cook over medium-high heat, stirring frequently until the mixture begins to boil.
Incorporate Pectin:
Stir in the liquid pectin and continue to boil for an additional 5 minutes, stirring constantly.
Mix in the green food coloring.
Skim and Seal:
Skim off any foam that may have formed on the surface, and remove the saucepan from heat.
Jar and Process:
Ladle the hot pepper jam into sterilized jars.
Seal the jars, and process them in a boiling-water canner for 5 minutes.
Notes / Tips / Wine Advice:
Nutrition Facts (per serving):
Calories: 432.6
Protein: 0.4g (1% DV)
Carbohydrates: 111.2g (36% DV)
Fat: 0.2g
Sodium: 314.2mg (13% DV)
Indulge your taste buds with this updated Spicy Jalapeño Pepper Jam, a perfect blend of sweet and heat. Spread it on crackers or use it as a flavorful glaze for meats – it’s sure to add a zesty kick to your culinary creations.
