Jalapeno Jelly and Jam

My sister Sylvia is canning royalty, a princess of processing. She was given a basket of organic peppers and promptly turned them into a savoury jelly and 'jam'.

Ingredients for the Jelly:

• 4 cups granulated sugar
• 1 1/4 cups cider vinegar
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 1 pouch liquid fruit pectin
• about a 2 quart basket of jalapeno peppers (16-20)

Methods:

Cut the peppers into discs using kitchen shears; it is easy and you won’t get the juice on your hands. Discard the stems. Place the chopped peppers in a large heavy pot. Add sugar, vinegar, lime juice, and salt.Bring to a boil then reduce the heat to low and simmer for about 20-30 minutes, stirring regularly. 

Strain out the jalapeno peppers, (saving the cooked peppers for making jalapeno jam), and return the liquid to the pot. You should have about 4 cups of liquid.

Return the pot to the burner and bring the liquid to a boil. Stir in a pouch of liquid pectin and boil hard for 1 minute, stirring constantly. Be careful the mixture doesn’t boil over. Remove from heat.

Ladle the hot liquid into 1-cup sized sterilized canning jars and screw on the lids. Process in boiling water bath 10 minutes.

Ingredients for the Jam:

• 6 ripe tomatoes, peeled and diced
• 1 onion, chopped
• 1/2 cup sugar
• 1/2 cup cider vinegar 
• 1 tsp salt
• 1 tbsp pickling spice, ground
• 1 1/2 cups cooked jalapeños leftover from making jalapeño jelly

Methods:
Cook down the first 6 ingredients, simmering and stirring on occasion for about an hour.

Add 1 and 1/2 cups of  cooked jalapeños leftover from making jalapeño jelly. Pour the mixture into a food processor. Carefully whizz for about 10 seconds.

Fill 4 one-cup sterilized jars with this jammy mixture, wipe the tops of the jars, cap and process in a hot water bath 10 minutes.