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          1/4 C. finely minced red chili peppers* 
          3/4 C. finely minced green jalapeno peppers 
          6 1/2 C. sugar 
          1 1/2 C. distilled white vinegar 
          2 pouches (3 oz. each) liquid pectin

Sterilize 4 half pint jars; keep hot until needed. Prepare lids as manufacturer directs. In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.

Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from heat and ladle into hot jars, leaving 1/8 inch headspace. Wipe jar rims and seal with hot lids and screw bands. Process in boiling water bath for 10 minutes.  Set on a towel and do not disturb for at least 12 hours, in order to let gel.  Makes about 3 pints.

VARIATION:

For a less assertive flavor, substitute sweet bell peppers for part of hot peppers.

TIP:

Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8 inch strips, then cut very fine crosswise strips, or use food processor.

*You can use any combination of peppers, depending on what color and flavor you want.

Easy Strawberry Freezer Jam 

     2 C Mashed strawberries 
     4 C Sugar 
     1 Package of powdered pectin (1-3/4 oz.) 
     1 C Water

 Directions:

 Combine strawberries and sugar in a bowl. Allow to sit for 20 minutes or so, stirring occasionally.   Combine pectin and water in a saucepan, and bring to a boil. Boil for 1 minute, stirring constantly. Stir the pectin into the strawberry-sugar mixture, and continue stirring for 3 minutes.

Pour into wide-mouth freezer jars, leaving 1/2-inch head space. Adjust caps, and let stand until set, but no more than 24 hours.

Freeze. Makes about 5 half pints.

Notes: Once thawed, these little pints of freezer jam will keep for about 3 weeks in the refrigerator.