- 3/4 pound jalapeño peppers, stemmed (seeds removed for a more mild jam)
- 1 pound green bell peppers, stemmed, seeded, and roughly chopped
- 6 cups granulated sugar
- 1 1/4 cups cider vinegar
- 1/4 cup freshly squeezed lemon juice from about 2 lemons
- 1 teaspoon Kosher salt
- 3 ounces liquid fruit pectin
Place jalapeño and green bell peppers in the workbowl of a food processor fitted with a steel blade. Pulse until peppers are finely chopped, scraping down sides of bowl as needed. Transfer peppers to a large saucepan or dutch oven.
Stir in sugar, vinegar, lemon juice, and salt; bring to a boil over medium high heat. Reduce heat to medium-low and simmer for 10 minutes.
Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
Ladle jam into 7 sterilized 8 oz jars, leaving 1/4-inch headspace. Cover and process jars in boiling hot water bath for 10 minutes. Remove from water and let cool for 24 hours. Store in a cool dark place. Refrigerate after opening.