Jalepeno lIME jam

Makes: 3 Cups Jam

Ingredients:

3 1/4 cups PEARS
1/4 CUP JALEPENOS
ZEST AND JUICE OF ONE LIME
2.5 cups sugar
pinch of salt
3 1/2 tbsp pectin (3 oz or 1 packet liquid pectin)

Directions for powdered pectin.

pEEL AND CORE YOUR PEARS, THEN CUT THEM INTO QUARTERS. THE JALEPENOS SHOULD BE DICED AS SMALL AS POSSIBLE, YOU DO NOT NEED TO REMOVE THE SEEDS OR MEMBRANE WE WANT THE SPICE. If you do not want any lumps in your finished jams you can puree your fruit in a blender or food processor.
mix your fruit, JALEPENOS, LIME ZEST AND JUICE, and pectin together in a large pot, at least twice as tall as the fruit. This will account for foaming and bubbling.
cook this on medium heat stirring often until it comes to a rolling boil. a rolling boil means it continues to boil even after being stirred. let this boil for 1 minute.
carefully add your sugar and stir thoroughly. let this come back to a rolling bowl stirring often. once at a rolling bowl let cook for an additional minute. if you want to be more technical it will be finished when it reaches 220 degrees.
remove from the heat and let cool for at least 5 minutes before pouring into the jar or container you plan to use. Be very careful when pouring because it is sticky it can burn quite bad.
let this cool until it is room temperature then cover and place in the refridgerator.
Directions for liquid pectin:
Prepare your fruits as listed above.
mix all your fruit, JALEPENOS, LIME, and sugar together in a large pot, at least twice as tall as the fruit. This will account for foaming and bubbling.
cook this on medium heat stirring often until it comes to a rolling boil. a rolling boil means it continues to boil even after being stirred. let this boil for 1 minute.
carefully add your liquid pectin and stir thoroughly to make sure it is evenly distributed. let this come back to a rolling bowl stirring often. once at a rolling bowl let cook for an additional minute. if you want to be more technical it will be finished when it reaches 220 degrees.
remove from the heat and let cool for at least 5 minutes before pouring into the jar or container you plan to use. Be very careful when pouring because it is sticky it can burn quite bad.
let this cool until it is room temperature then cover and place in the refridgerator.

Jalepeno lIME jam

Ingredients:

3 1/4 cups PEARS

1/4 CUP JALEPENOS

ZEST AND JUICE OF ONE LIME

2.5 cups sugar

pinch of salt

3 1/2 tbsp pectin (3 oz or 1 packet liquid pectin)

Directions for powdered pectin.

pEEL AND CORE YOUR PEARS, THEN CUT THEM INTO QUARTERS. THE JALEPENOS SHOULD BE DICED AS SMALL AS POSSIBLE, YOU DO NOT NEED TO REMOVE THE SEEDS OR MEMBRANE WE WANT THE SPICE. If you do not want any lumps in your finished jams you can puree your fruit in a blender or food processor.

mix your fruit, JALEPENOS, LIME ZEST AND JUICE, and pectin together in a large pot, at least twice as tall as the fruit. This will account for foaming and bubbling.

cook this on medium heat stirring often until it comes to a rolling boil. a rolling boil means it continues to boil even after being stirred. let this boil for 1 minute.

carefully add your sugar and stir thoroughly. let this come back to a rolling bowl stirring often. once at a rolling bowl let cook for an additional minute. if you want to be more technical it will be finished when it reaches 220 degrees.

remove from the heat and let cool for at least 5 minutes before pouring into the jar or container you plan to use. Be very careful when pouring because it is sticky it can burn quite bad.

let this cool until it is room temperature then cover and place in the refridgerator.

Directions for liquid pectin:

Prepare your fruits as listed above.

mix all your fruit, JALEPENOS, LIME, and sugar together in a large pot, at least twice as tall as the fruit. This will account for foaming and bubbling.

cook this on medium heat stirring often until it comes to a rolling boil. a rolling boil means it continues to boil even after being stirred. let this boil for 1 minute.

carefully add your liquid pectin and stir thoroughly to make sure it is evenly distributed. let this come back to a rolling bowl stirring often. once at a rolling bowl let cook for an additional minute. if you want to be more technical it will be finished when it reaches 220 degrees.

remove from the heat and let cool for at least 5 minutes before pouring into the jar or container you plan to use. Be very careful when pouring because it is sticky it can burn quite bad.

let this cool until it is room temperature then cover and place in the refridgerator.