*  Exported from  MasterCook II  *
 
                            Judy’s Jalapeno Jam
 
 Recipe By     : Judy Howle
 Serving Size  : 30   Preparation Time :1:00
 Categories    : Canning Recipes                  Jellies And Jams
                 Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      or more       jalapeno peppers -- seeded and chopped
    1 1/3  cups          canned apple juice
    2      tablespoons   vinegar
    4      cups          sugar
    1      pouch         liquid pectin
    6      drops         green food coloring -- as desired
 
 Sterilize 4 pt. or 8 half-pint jars by boiling 10 min.  Heat lids and let
 stand in hot water until ready to use.
 
 Prepare peppers.  Place peppers, juice and vinegar into large saucepan.
 Measure sugar into separate bowl.  Stir sugar into above mixture.  Mix well.
 Add 1/2 tsp. butter or margarine.  Bring to a full rolling boil over high
 heat, stirring constantly.  Open Certo and quickly pour contents into pan.
 Pour in food coloring.  Bring to a full rolling boil, stirring constantly.
 Remove from heat.  Skim off any foam.
 
 Fill jars immediately to 1/8 from top of jar.  Wipe jar rims and threads.
 Cover quickly with lids.  Screw on abands tightly.  Invert jars for 5
 minutes, then turn upright.  After 1 hr. check seals, or use water bath
 method.  (Process in boiling water bath for 15 minutes. No need to sterilize
 jars first.)
 
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