Ingredients

Jam Jars – This recipe makes 6 eight-ounce cups. You can use any size jars you prefer. I like using the small 4-ounce jars since a little
of this jam goes a long way.

• 1 large Green Pepper
• 2 Poblano Peppers
• 1 medium Red Pepper
• 1 medium Orange or Yellow Pepper
• 2 Sweet Banana Peppers – You can opt to use hot ones if you like it spicier
• 2 Pimento Peppers
• 6 Jalapeno Peppers
• 1 cup Apple Cider Vinegar
• 5 cups of White Granulated Sugar
• 1 package Surejell

Directions

• To prepare and sterilize the jars, run the jars, rims, and lids through a hot dishwasher. Make sure they are completely dry.
• Cut all peppers and remove the veins and seeds. Cut them into quarters. Leave some of the seeds for some extra spice. Use gloves when cutting the peppers. They can easily irritate your hands.
• Place all pepper sections in a food processor and pulse until the peppers are finely chopped. You will have some juice.
• Place all peppers in a large pot with the vinegar and Surejell.
• Cook over medium heat, stirring frequently until the mixture comes to a rolling boil.
• Add the sugar and continue cooking, stirring constantly until it reaches a rolling boil. Continue cooking for 1 minute.
• Remove from heat and ladle the hot pepper jam into the prepared jars. I hold the jars with an oven mitt or old towel since they will be very hot, and the liquid is sticky.
• Place lids on each jar and make sure they are closed very securely.
• Flip the jars over and let sit for approximately 20 minutes on the counter.  The acid from the peppers will seal the jars similar to cooking in a hot water bath.