Jalapeno Jam

Source: Chef Joe Baj, Deadhorse Hill

Ingredients

8 jalapenos

1 cup apple cider vinger

4 cups sugar

¼ liquid fruit pectin

Directions

Stem all of the peppers and seed half of them.

Chop peppers finely in a food processor.

Combine peppers, vinegar and sugar in a pot and bring to a boil for 1 minute.

Stir in pectin and return to a boil for 1 minute.

Pour jam into a shallow tray and allow it to cool completely before storing.

For variations of the jam you can add fruit such as strawberries or pineapple while blending in the food processor.