13
Chile Jam
Green, red or yellow peppers, finely chopped
750 g (3 cups)
1 kg (4 cups)
Jalapeño chiles, finely chopped
35 g (1/2 cup)
35 g (1/2 cup)
Apple cider vinegar
150 ml (2/3 cup)
150 ml (2/3 cup)
Ball
®
Jam Setting Mix with Pectin
3 tablespoons
3 tablespoons
Butter
1/2 teaspoon
1/2 teaspoon
Granulated sugar
660 g (3 cups)
440 g (2 cups)
What you do
Makes about 4 (240 mL) jars of jam
SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add peppers and
chile evenly over pectin. Pour vinegar evenly over peppers. Add butter to help reduce
foaming.
PRESS
jam
button – the cook time will automatically default to 21 minutes. Press
enter
to begin cooking. In 4 minutes the appliance will emit 4 short beeps indicating that it is
time to add sugar.
ADD sugar gradually while Stirrer continues turning. Place the Glass Lid on the Pot. The
appliance will continue to automatically stir the ingredients while it cooks. Stay within
hearing/close proximity of the Jam & Jelly Maker. The appliance will beep again at the
end of the process signaling jam cooking is complete. Press
cancel
, immediately remove
Glass Lid and unplug the appliance.
REMOVE Stirrer using an oven mitt. Skim foam, if necessary, from top of jam.
PRESERVE jam immediately using instructions on page 18.
What you need
Traditional or Reduced Sugar
To easily remove vein and seeds
from jalapeño peppers, remove
stem and cut in half lengthwise.
Using a spoon, scoop out vein
and seeds. For a hotter pepper
jelly, do not remove vein.
Good to know!
