Jen's Jalapeno Jam

This jalapeno jam is for the spicy food lover. I use my bounty of end of the season jalapenos for this one. You'll need about 24 medium jalapenos, but I've used as few as 12 if they are mondo.

Jen's Jalapeno Jam

-1 large green bell pepper

-20 jalapenos, finely chopped and deseeded

-1.5 C apple cider vinegar

- pinch salt

- 6 C granulated sugar

- 4 oz. liquid pectin

- 4 to 6 additional jalapenos, finely chopped and reserved with seeds

- 1T oil, butter substitute, or butter (for those non-vegans)

Chop the 4-6 jalapenos in a food processor and reserve. Combine the green pepper and jalapenos in the processor and chop. You may have to do this in batches. Transfer the peppers to a large pot. Add vinegar. Bring to low boil and let simmer for 15-20 minutes. At this point you can strain the mixture through 2 layers of cheesecloth to remove pulp, but I'm a lazy jammer and leave the pulp in without straining at all. It makes for a stronger flavor and thicker consistency that I like. Add the sugar and salt to the mixture. Bring to a rolling boil that cannot be stirred down , boil at this temperature for one minute. Add the butter or oil, then stir in the liquid pectin. The butter or oil (just any type of fat) prevents a boil over when you add the pectin, so it's super important not to forget! You'll then want to stir in the reserved jalapenos and remove from the burner. Ladle into sterile jars, leaving at least 1/4 inch of headspace. I seal using the hot water bath method and store once cooled.