- 4 or 5 hot peppers, cored and cut into pieces
- 4 sweet green peppers, cored and cut into pieces
- 1 cup white vinegar (5 percent acidity)
- 5 cups sugar
- 1 pouch liquid pectin
- green food coloring
Note: Be sure to wear clean rubber gloves when working with hot peppers.
Put half the peppers and half the vinegar into blender container. Cover and process at liquefy until peppers are liquefied. Repeat with remaining peppers and vinegar.
Combine liquefied peppers, vinegar and sugar in a large saucepot and boil slowly for 10 minutes. Remove from heat. Add liquid pectin and boil hard for 1 minute.
Skim and add a few drops of green food coloring. Pour hot jam immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath.
Yield: About 5 ½-pint jars.