Jalapeno Jam

Source: Chef Joe Baj, Deadhorse Hill

Ingredients

8 jalapenos

1 cup apple cider vineger

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.

SAFETY NOTE: Protect hands with gloves or wash thoroughly after handling any hot peppers. Even after washing hands, be careful not to rub your eyes for several hours after handling. The oil can remain on the skin for hours.