Serves: 5
Total Calories: 865
Yield: 6 to 8 jars

1 red pepper, cut into wedges
2/3 cup habanero peppers, chopped
1 1/2 cups white vinegar
6 cups sugar, divided
2 (3-ounce) packages liquid pectin
6 to 8 (1/2-pint) canning jars lids, sterilized

Place peppers and vinegar in a blender; cover and purée. Add 2 cups sugar; blend well. Pour into a large saucepan. Stir in remaining sugar; bring to a boil. Lightly strain mixture, discarding liquid, and return to pan. Stir in pectin. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly with a wooden spoon. Remove from heat; skim off foam. Pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process for 5 minutes in a boiling water bath. Set jars on a towel to cool; check for seals.

Tip: Savory jams, jellies and butters make tasty appetizers spooned over softened cream cheese and served with crackers. Paired up with a vintage serving spoon tied onto the jar, they're a great hostess gift.

Nutritional Facts:

Serves: 5
Total Calories: 865
Calories from Fat: 0

More Recipes from the Summer In the Country Cookbook:
Ruthie’s Strawberry-Rhubarb Jam
Gooseberry Jam
County Fair Lime Pickles
Sweet Zucchini Relish
Roasted Garlic Salsa
Tipton Family Spaghetti Sauce
Raspberry-Jalapeño Jam
Berry Best Freezer Jam
Tart Cherry Salsa
Aunt Marj’s Violet Jelly
Dandy Dandelion Jelly
Pioneer Day Blackberry Jam
Homemade Apple Pie Filling
Teri’s Carrot Cake Jam
Spiced Tomato Jam
Freezer Zucchini Pickles
Garden Patch Relish
Firecracker Hot Pepper Jelly
Our Favorite Salsa
Bread & Butter Pickles
Picnic Pickles
Dixie Tomato Relish
Green Tomato Jam