Jalapeno Jam

From https://noshingwiththenolands.com/jalapeno-jam/

• Ready In: 1 hr
• Yields: 4 Half Quart Jars

Ingredients

• 2  lemons, quartered
• 3 -4  medium apples, finely chopped
• 2  medium red bell peppers, finely chopped
• 12  ounces  jalapeno peppers, about 12 medium seeded and finely chopped
• 1  teaspoon kosher salt or 1  teaspoon pickling salt
• 3  cups granulated sugar
• 3  cups cider vinegar

Directions

1. Prepare the jars and lids.
2. In a large pot, combine the lemons, apples, red peppers, jalapeños, salt, sugar and vinegar. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often and reducing the heat as necessary, until thick. Remove from heat and fish out the lemons, which will now just be soft pieces of peel; discard lemons.
3. Ladle jam into the hot jars to within 1/4" of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes.
4. TIPS.
5. I find it easiest to use a food processor to chop the apples, red peppers and jalapeños — just make sure not to chop them too finely!
6. I highly recommend you wear plastic gloves to handle the jalapeños; otherwise, you’ll be sorry.