My daughter and I tried this recipe for the first time following recipe. But instead of measuring the peppers we used 6 jalapeño (reserving one for garnish) and one large red bell pepper. We only cleaned seeds and ribs from the bell pepper and one jalapeno pepper for garniah...but left the seeds and ribs in the other five jalapeños and minced in a food processor. Also since we were giving as gifts, after we filled the jars, we put jars in a water bath for ten minutes just to insure the seal. Also before putting on the lids, garnish each jar of jam with some diced jalapeño. The vinegar gives the jam a nice yellow and the green and red peppers make it very Christmasy. You dont taste the vinegar at all. Everyone who tried it loves it. Well except for my husband. We're still laughing heartily over the faces he made trying to get the cracker, cream cheese, and jam past his tongue. Our daughter had to give him the jug of milk to drink....really, unless you put the jam alone on your tongue, its not as hot as he portrayed it to be....he just likes plain old boring food. LOL. The seeds give it a nice after bite. Caution! When prepping the peppers for the food processor, wear two pairs of food prep gloves or your hands will be stinging for quite a while. Make sure you read the ounces on the liquid pectin pouch or you'll get too little or too much. Six ounces is perfect. Sets almost immediately.
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My daughter and I tried this recipe for the first time following recipe. But instead of...