This sweet heat jam is perfect for gifting and is delicious served over soft, creamy cheeses (like goat cheese, cream cheese, or Brie), whisked into salad dressings, and used as a glaze for grilled meats. If you want to kick the heat up a notch (it’s a gentle warm, as is), use 2-3 more jalapeños.
1/2 cup firmly packed fresh cilantro leaves
1/2 cup water
7 cups granulated sugar, divided
1 1/2 pounds red bell peppers, coarsely chopped
4 jalapeño chiles, seeded and coarsely chopped (about 4 oz.)
1 small (about 3 oz.) white onion, coarsely chopped
1 1/2 cups white vinegar, divided
3 tablespoons fresh lime juice (from 2 limes)
2 (3-oz.) pkg. liquid pectin
9 (1/2-pt.) hot, sterilized canning jars
How to Make It
Bring cilantro, water, and 1/2 cup of the sugar to a boil in a small saucepan over medium-high. Remove from heat, cover, and let stand 30 minutes.
Pulse red bell peppers, jalapeños, onion, and 1/2 cup of the vinegar in a food processor until finely chopped, 5 to 6 times. Pour cilantro mixture through a wire-mesh strainer into a large Dutch oven, pressing cilantro with a wooden spoon to release flavors. Discard cilantro. Add pepper mixture, lime juice, and remaining 6 1/2 cups sugar and 1 cup vinegar to Dutch oven. Bring to a rolling boil over medium-high, stirring constantly; boil 2 minutes. Remove from heat, and stir in pectin. Return to medium-high, and return to a rolling boil, stirring constantly; boil 1 minute. Remove from heat, and let stand 5 minutes; skim off any foam with a metal spoon, if necessary.
Ladle mixture into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rims. Center lids on jars, apply bands, and adjust to fingertip-tight. Place jars in boiling-water canner. Process as directed for 5 minutes.
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