Calico Jalapeno Jam

This recipe is a chunky type jam. I will enhance a variety of dishes, and makes a wonderful snack on top of cream cheese, served with crackers. From my Texas Home Cooking cookbook, by the Jamisons'. Prep time is an estimate.

• Ready In: 45 mins
• Yields: 7 Half Pints

Ingredients

• 2  cups  chopped green bell peppers or 2  cups red bell peppers or 2  cups yellow bell peppers (about 3 small to medium peppers, or a combination of colors)
• 1⁄3 cup  chopped  fresh jalapeno (about 4-6 green or red)
• 5 1⁄2 cups sugar
• 1 1⁄2 cups cider vinegar, preferably unrefined
• 1  cup light brown sugar
• 2  tablespoons fresh lime juice
• 2 (3 ounce) packages  liquid pectin, such as certo

Directions

1. Combine all the ingredients, except the pectin in a large saucepan or stockpot.
2. Bring to a boil over high heat, and boil vigorously for 1 minute.
3. Immediately stir in the the pectin.
4. Bring mixture back to a rolling boil, and boil for 1 minute.
5. Spoon jam into prepared jars, leaving 1/4 inch headspace.
6. Process in a water bath according to directions, usually 10 minutes.
7. The jam may take several hours to set.