Honey, peppers and red onion savory jam
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Ingredients
- 3 1/2 c. chopped jalapeños about 2 pounds
- 1 1/2 c. finely chopped habeneros
- 1 c. chopped red onion
- 1 1/4 c. cider vinegar
- 3 T. Ball low sugar pectin
- 2 1/2 c. honey
Instructions
- Chop peppers in a food processor.
- Add all (EXCEPT HONEY) ingredients to a deep pot and bring to a boil stirring constantly.
- Bring to a rolling boil that you cannot stir down.
- Add honey and bring back to a full boil and boil hard for three minutes.
- Stir constantly.
- Remove from heat and skim foam if needed.
- Ladle hot jelly into prepared jars, using 1/4 inch head space.
- Process in canner (I don't do this recommendation)
- 3 1/2 c. chopped jalapeños about 2 pounds
- 1 1/2 c. finely chopped habeneros
- 1 c. chopped red onion
- 1 1/4 c. cider vinegar
- 3 T. Ball low sugar pectin
- 2 1/2 c. honey
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