About the author:Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
Yield:
Makes 7 cups
Active time:
20 minutes
Total time:
24 hours
Special equipment:
Food processor
Ingredients
3/4 pound jalapeño peppers, stemmed (seeds removed for a more mild jam)
1 pound green bell peppers, stemmed, seeded, and roughly chopped
6 cups granulated sugar
1 1/4 cups cider vinegar
1/4 cup freshly squeezed lemon juice from about 2 lemons
1 teaspoon Kosher salt
3 ounces liquid fruit pectin
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