I've got lots of jalapenos and habaneros. Anybody have a tried and true recipe for a hot pepper jam?

I haven't tried it, but, have seen several posts where people have made it. Found on gardenweb....

Habanero Gold Jelly

1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 up finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds
OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers
3 cups granulated sugar
1 pouch Certo liquid pectin

Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar.
Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well. Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.

Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.
Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.

Yield: 3 half pints


Also, though you didn't ask, IMHO, this is awesome!! One of my favorite uses for a hab!! :) :)

http://www.foodnetwork.com/recipes/jeffrey-saad/jeffreys-spicy-margarita-recipe/index.html

I thought I had a copy of my brother's recipe for jalapeno jam but can't find it. If I can get him to post it for me I'll put it here for you too.

Thanks guys.

Here's one that I've tasted and liked. I haven't made it myself.

Jalapeño Jelly
8 Red or green jalapeños (or more)
3 Red or green bell peppers
6 C Sugar
1 1/2 C Vinegar
2 env Unflavored gelatin
Food coloring (optional)
Seed and coarsely chop peppers. Put peppers in a food processor and process until pureed. Transfer to a large saucepan and add the sugar and vinegar. Boil 1 minute. Remove from heat and let stand 5 minutes. Stir in gelatin. (Or use 1 6-oz bottle of liquid pectin.) Add a few drops of food coloring if desired. Mix well. Strain (optional) into hot sterilized jars and seal. Makes 3 pints.