Laun/Pruett Recipe Collection
Honey, peppers and red onion savory jam

3 1/2 c. chopped jalapeņos about 2 pounds
1 1/2 c. finely chopped habeneros
1 c. chopped red onion
1 1/4 c. cider vinegar
3 T. Ball low sugar pectin
2 1/2 c. honey

Chop peppers in a food processor. Add all (EXCEPT HONEY) ingredients to a deep pot and bring to a boil stirring constantly. Bring to a rolling boil that you cannot stir down. Add honey and bring back to a full boil and boil hard for three minutes. Stir constantly. Remove from heat and skim foam if needed.

Ladle hot jelly into prepared jars, using 1/4 inch head space. Process in canner (I don't fo this recommendation)

Recipe Contributed by Mary Ann Laun