Red Jalapeña Jam

Start with gorgeous, red, ripe jalapeñas.

Mise en place ... everything prepared and in its place

Processed jars of jam, with a little bowl for enjoying NOW!

Here's the recipe I use, from the Ball Blue Book of Preserving:
One disclaimer -- They say to remove stems and seeds. I remove only the stems, leaving seeds and membranes. Otherwise, it's not flavorful enough for this household!

Jalapeño Jelly
3/4 pound hot peppers
2 cups cider vinegar, divided
6 cups sugar
2 pouches liquid pectin

Wash peppers; drain. Remove stems (and seeds.) Puree peppers and 1 cup vinegar in a food processor or blender. Combine puree, 1 cup vinegar and sugar in a large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.  Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute. Remove from heat.  Skim foam if necessary. Ladle hot jelly into hot jars, leaving 1/4" headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yield:  Six 1/2 pint jars

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. Take care not to rub your eyes, nose, mouth or other sensitive body parts with hands that are contaminated with hot pepper juice. Don't clean the peppers under running water. The "hotness" will be dispersed into the air, causing sneezing, coughing, runny nose, and much discomfort. Put pepper waste directly into the compost bucket or trash can. Wipe down counters and cutting boards with a paper towel that is then placed directly into the trash.