SANDRA’S JALAPEÑO-LIME JAM
My vibrant Jalapeño-Lime Jam is flecked with tiny bits of peppers that adds a jewel-like flair to appetizers. Spread on a block of warmed cream cheese and serve with crackers, or as stated below with Smoked Wild Alaska Salmon... Yield: 7 (8 oz) half pints Prep: 20 Mins. Process: 10 Mins. INGREDIENTS 12 medium jalapeño peppers, with ribs and seeds, roughly chopped 1-1/2 cups cider vinegar, divided 1/2 cup bottled lime juice 6 cups granulated sugar 2 (3-oz pouches) of Liquid Pectin 1 TB cold unsalted butter 10 drops natural green food coloring 7 (8 oz.) sterile glass canning jars with lids and bands METHOD Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. Pulse peppers in food processor or blender with 1 cup cider vinegar until small chunks are present. Do not strain purée. Combine purée with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a bo...