Toasted Pecan-Pepper Jam
Source: Unknown
Yield: 5 1/2 cups

3 cups sweet red peppers
1/2 cup apple cider vinegar
1 package (1 3/4 ounces) powdered fruit pectin
4 1/2 cups sugar
1 cup finely chopped pecans, toasted

Process peppers in a food processor and finely chopped. In a Dutch oven, combine peppers, vinegar, and pectin over medium heat. Bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil one minute. Stir in pecans. Remove from heat; skim off foam. Spoon jam into heat-resistant jars, cover and cool to room temperature. Store in refrigerator or process in a hot water bath. Serve with crackers.

To process this product fill 8-ounce jars with syrup leaving 1/4-inch headspace. Remove air bubbles by sliding a non-metallic spatula through the syrup. Wipe rims and threads of jar with a clean, damp cloth. Apply lids that have been treated according to manufacturer`s directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met—fingertip tight.

Process in a hot water bath at 190 degrees F. for 10 minutes. Remove jars from canner; set them upright on a towel to cool. Band should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Store any jars that haven`t sealed in the refrigerator. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place.