Here is a slightly different take on pepper jam. For another way go here. This batch turned out really spicy, but the ratio of peppers can be adjusted if a milder version is desired. Always use really ripe fresh peppers for all canning.
- 6 cups finely chopped peppers (6 jalapenos, 14 anaheims, 3 red bell peppers)
- 4 cups sugar
- 1 cup white vinegar
- 1 1/4 cup cider vinegar
Heat everything in a large pot to a boil. Cook on high until thick, about 30 minutes. Sterlize canning jars and pour hot jam into clean jars. Seal tightly and refrigerate any that do not ping.