Jalapeño Pepper Jam

Source: Millie Harkrader (1989)
Prep time: 15 minutesCooking time: 15 minutesTotal time: 30 minutes


green bell peppers
jalapeno peppers (ground, approx. 1 cup)
6 1⁄2 c
granulated sugar
1 1⁄2 c
white vinegar
1 pt
Certo (1 to 2 half-pint bottles, usually 2 needed)


Seed and grind peppers, cutting them very fine. (This can be done in the blender, using a small amount of vinegar. Leave blender on for a short time only.) Combine all ingredients, except Certo. Bring to a full boil (a boil that cannot be stirred down). Boil hard 1 minute, stirring constantly. Remove from heat, pour into sterilized jars and seal. Serve over cream cheese.