Hot Pepper Jam

Bruce's Mom and Dad make this with hot peppers from the garden and it is really delicious.  I like to take about a cup of this jam and pour it over a package of cream cheese.  Then I serve crackers (I prefer Triscut or Ritz) with it. It is the fastest appetizer you can imagine and everyone loves it.  You can serve it on bread like any other jam if you like.

Hot Pepper Jam

1. Prepare 3 1/2 to 4 pints (for 7 to 8 cups jam) lids in hot water.
2. Measure 6 1/2 cups sugar and set aside
3. Mix thoroughly in a 6 to 8 quart pan
    3/4 cup to 1 1/4 cup finely diced hot peppers
    or 1/4 cup to 1/2 cup dried hot peppers
    2 cups finely diced bell peppers
    1 1/12 cup cider vinegar
4. Bring to a full rolling boil (that cannot be stirred down) stir constantly on high heat
5. Boil for 1 minute
6. Quickly add sugar - stirring constantly and bring to a full rolling boil that cannot be stirred down.
7. Boil for 1 minute
8. Remove from heat.  Quickly skim off any foam and ladle into jars.
9. Carefully clean rims and jars making sure there is no residue. Put on a warm lid and crew band.
10. Place jars in boiling water (water should cover the top of the jars by 2 inches).
11. When the water begins to boil again, boil the filled bottles for 15 minutes (at Salt Lake City's elevation)
12. Remove bottles from boiling water and set on a folded towel or a wodden bread board.
13. Cool 12 to 24 hours, Test for seal and store in a cool, dark and dryp place for up to a year.
14. Refrigerate after opening.