Sweet Chili Pepper Jam

Directions

1. Begin by deseeding and chopping up the jalapenos. Remove the stems, and slice the peppers in half lengthwise. Remove the inner seeds and white membrane. Reserve 1 tsp. of the seeds. Finely mince the peppers and set aside. 

2. In a small saucepot combine the vinegar and sugar. Gently stir and bring to a boil over medium heat. Once it comes to a boil, turn down to a simmer and add all of the minced peppers, minced garlic and reserved seeds.

3. Cook mixture for 10-12 minutes on a medium simmer, not a full boil, until thick and syrupy. It will thicken as it cools as well. 

4. Remove from heat and store in a jar in the refrigerator for up to 3 weeks. 

    

   Recipe Courtesy of Megan Mitchell