Photo: Roberto Caruso
This red pepper jam makes a great present, and is easy to make with the kids.
12 large red sweet peppers, cored and seeded
2 small hot red peppers
3 cups granulated sugar
2 cups white vinegar
1 tbap salt
Mince sweet and hot red peppers by pulsing in a food processor. Put minced peppers in a large pot and cover with boiling water; let stand for 15 min. Drain well and return to pot.
Add sugar, vinegar and salt; bring to a boil. Boil until thick, 1 to 1 1/2 hrs. Cool completely. Prepare half-pint (250 mL) jars by washing at hottest temperature in dishwasher. Dry well and keep jars upside down on a clean tray until ready to use.
Using a preserving funnel, pour jam into jars. Place rubber-ringed flat tops and screw bands on jars. Boil in a boiling water canner. Cool, check seals and label.
Makes: 6 Half-Pint Jars
Recipe from Dish Entertains and In My Mother's Kitchen by Trish Magwood. Published by Harper Collins Publishers.
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