Red Pepper Jam 2 Recipe

  • 12 Sweet Red Peppers (ground)
  • 1 Red Hot Pepper (ground) (If desired)
  • 1 teaspoon Pepper Seeds (if desired)
  • 1 teaspoon table salt
  • 1 1/2 cups White Vinegar (5%)
  • 1/2 cup apple juice
  • 1 teaspoon Butter (I cant believe its not butter)
  • 5 cups Sugar (measured and set aside)
  • 1 box Pectin
Using gloves, and in a well ventilated area. Wash and grind peppers. Combined peppers in a large bowl and sprinkle with salt. Mix well and let stand for (3) hours. Drain well, combine peppers, pepper seeds, vinegar, apple juice, and pectin in a large saucepan, stir until pectin is completely dissolved. Add butter and bring to a boil over high heat stirring occasionally. Add sugar all at once and stir until sugar is completely dissolved. Bring back to a boil over high heat and boil for (2) minutes. Skim off foam using a metal spoon, if necessary. Ladle into very hot, sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.
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