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Ingredients
- 2 lrg Red bell peppers cut up
- 1 sm Onion cut 6 pcs
- 1Â 1/2 c. Apple cider vinegar
- 6Â 1/2 c. Granulated sugar
- 1 env Liquid pectin - (3 ounce)
- 3 tsp Tabasco brand Pepper Sauce - (to 4 tspns)
Directions
- Put bell peppers, onion and 1/4 c. of the vinegar in a food processor. Process till very finely grnd. Scrape into large, heavy non-aluminum pot. Add in remaining vinegar and bring to a full boil over high heat. Reduce heat to low and simmer 5 min, stirring occasionally, till mix is slightly thickened.
- Stir in sugar; raise heat to high and bring to a full rolling boil, stirring constantly. Let boil 1 minute, stirring constantly. (Be careful; jam has tendency to boil over and is very warm. Reduce heat slightly if necessary.) Remove from heat. Stir in pectin and mix till completely blended. Skim off foam which rises to surface. Stir in Tabasco sauce to taste.
- Ladle jam into warm sterilized jars, (1/2-pint size are ideal) leaving 1/4-inch headspace. Wipe inside and outside rims clean with damp paper towel. Seal with sterilized new 2-piece lids, following manufacturer's instructions. Cold jars on wire rack.
- Store in cold place up to 6 months. Once opened, keep refrigerated.
- This recipe yields 7 c..
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