Recipe: Calico Jalapeno Jam

Ellen, This recipe is from Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison.

Calico Jalapeno Jam

2 c. green, red and yellow bell peppers (about 3 small to medium peppers)
1/3 c. chopped fresh jalapenos (about 4 to 6 jalapenos), green or red
5 1/2 c. sugar
1 1/2 c. cider vinegar, preferably unrefined
1 c. light brown sugar
2 Tbl. fresh lime juice
2 (3 ounce) packages liquid pectin, such as Certo

Prepare the canning jars according to manufacturer's directions.

Combine all the ingredients except the pectin in a large saucepan or stockpot. Bring the mixture to a boil over high heat, and boil vigorously for 1 minute. Immediately stir in the pectin. Bring the mixture back to a rolling boil and boil for 1 minute more.

Spoon the jam into the prepared jars, leaving 1/4 inch headspace. Process in a water bath according to manufacturer's directions, generally 10 minutes.

The jam may take several hours to set.