Jalapeño Nectarine Hot Pepper Jam

Fresh yellow nectarines bring the sweetness, while jalapeños and colorful peppers give this homemade jam its delicious kick. I especially love making it when I have guests coming over—it turns a simple appetizer into something special.

Ingredients

• 2 cups washed, pitted and diced yellow nectarines
• 1 cup washed and finely diced jalapeños
• 1 cup washed and finely diced red and yellow bell peppers
• 1 cup apple cider vinegar
• 1 packet Sure-Jell pectin
• 5 cups granulated sugar, measured ahead of time
• ½ tablespoon butter

Instructions

1. Prepare everything. Wash, pit and dice the nectarines. Wash and finely dice the jalapeños and bell peppers. Measure all 5 cups of sugar into a separate bowl so it's ready to add at once. Wash and sanitize three pint jars, rings and lids. Fill your water-bath canner with water and begin heating it.
2. Combine fruit, peppers and pectin. Place the diced nectarines and all the diced peppers in a large stockpot. Add the packet of Sure-Jell and stir well to combine.
3. Add the vinegar. Pour in the apple cider vinegar and stir. Add the butter to help reduce foaming.
4. Bring to a rolling boil. Heat the mixture, stirring frequently, until it reaches a full rolling boil that cannot be stirred down.
5. Add sugar all at once. Pour in all 5 cups of sugar and stir vigorously until completely dissolved.
6. Boil for one minute. Return to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring to prevent scorching.
7. Fill the jars. I ladle the hot jam into my prepared pint jars, leaving ½ inch of headspace. I wipe the jar rims with white vinegar, place the lids on top and tighten the rings fingertip-tight.
8. My water-bath process. I place the jars into my water-bath canner, making sure they are completely covered with water. I add a splash of white vinegar to the canning water to help prevent cloudy jars. Once the canner returns to a full rolling boil, I time 10 minutes. This is the method I used, not a verified processing schedule for this recipe and jar size.
9. Let the jars rest. I remove the jars and leave them undisturbed on the counter for 24 hours, checking whether the lids have sealed. A sealed lid alone does not confirm safe shelf storage. If a jar does not seal, I refrigerate it; reprocessing should only be done according to validated canning guidance.

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