Smoky Mixed Hot Pepper Jam

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Ingredients
  1. 5 oz. mixed hot peppers
  2. 6 oz. sweet bell peppers (about 3)
  3. 4 oz. chopped onion (about 1/2 a small onion)
  4. .5 oz. smashed garlic (about 2 cloves)
  5. 3/4 cup white distilled vinegar (5%)
  6. 2 cups sugar
  7. 1/4 tsp smoked sweet paprika
Instructions
  1. Trim the stems off of the hot peppers (use gloved hands) and remove some of the seeds, if desired,to reduce the heat. Place the peppers in a food processor.
  2. Remove the stem from the bell peppers, roughly chop and place in the food processor. Add the onion and garlic.
  3. Cover and pulse for 10 to 15 second intervals, until all ingredients are finely chopped.
  4. Transfer to a large soup pot, pour in the vinegar and stir in the sugar. Turn the heat to medium-high and bring to a rolling boil. Boil, stirring occasionally for 15 to 20 minutes, until the jam has thickened.
  5. To test, place a small plate in the freezer for about 1 minute. Place a dollop of the jam on the plate and place back in the freezer for about 30 seconds. If the jam has thickened to a spreadable consistency, it is ready.
  6. Stir in the smoked paprika. Transfer the hot jam to sterilized jars. Let cool for 10 to 15 minutes, cover and refrigerate for up to 5 days. The jam will thicken and become sticky when cold. Allow it to rest at room temperature for 1 to 2 hours before serving.
  7. Makes 1 1/2 cups.

From fakefoodfree.com