Jalapeño pepper jam

Ingredients for 1 servings:

• 50 g Jalapeño(s), red and green, cleaned and pitted
• 275 g bell pepper(s), red, green, yellow, cleaned
• 175 g balsamic vinegar, light
• 100 g water
• ¼ tsp salt
• 400 g gelling sugar 2:1
• 200 g brown sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

spicy, sweet, sour

Chop the jalapeños and bell peppers slightly, then blend them with the vinegar, water, salt, and brown sugar in a blender until finely chopped. Bring to a boil in a saucepan and simmer for about 5 minutes. Set aside to cool. Boil the jars and lids. Stir the gelling sugar into the bell pepper mixture, bring to a boil, and simmer for 5 minutes. Skim off some of the foam, if necessary. Pour the mixture into the jars while still hot and immediately seal with the lids. I made five jars. The fifth jar was already half eaten before I took the photos.