PEPPER JAM 
  
Here is Mary's famous "Pepper Jam" which was taken in part from Sure Jell's
package but altered to make it stand out in  taste and quality.  We allow bell
peppers to mature in the garden and by the first of October each year they turn
red which makes an attractive jar instead of having pieces of green peppers 
throughout.  This Jam goes well with cream cheese on  your favorite cracker.  
It also makes a great topping when eating Chinese foods. 
  
INGREDIENTS 
  
6 nice sized red bell peppers (4 cups when chopped) Use any remaining chopped
peppers in another recipe.

1 ripe Habañero Pepper (orange in color)

5 cups granulated sugar

1 cup cider vinegar 
  
Finely chop the peppers, preferably using a food processor.  Be careful not to get
the juice from the Habañero on your  hands.  2 red Jalapeños can be used instead.
Mary found that this small amount of hot pepper is perfect for that slight  twang. 
Drain off any excess liquid to make exactly 4 cups of chopped peppers. 
Wash jars well and place in a small oven at least 250 degrees to sterilize and also
help jars to seal when they are filled while hot. 
Place lids in hot water (not boiling) to have ready when filling jars. 
Use a 6 to 8 quart heavy (preferably stainless steel) pot and add the chopped peppers. 
Bring to a slight boil and add package of Sure Jell pectin and vinegar. 
Bring to a rolling boil and quickly add 5 cups of sugar while stirring.  It is a good
idea to have the sugar exactly measured  and nearby the pot for adding. 
Let it come back to a rolling boil while stirring constantly.  Place a small amount 
on a saucer while tipping it to see how it jells.  Once it doesn't roll easily when 
tipping it, it is ready for placing in jars.  Remove from heat and skim off any foam.  
Have  someone place a hot sterilized jar near the pot and quickly ladle with 1/8 inch
head space.  Use a canning funnel if available. Carefully wipe off the top rim if any
liquid exists. Quickly apply (not too tight) the top lid with a jar screw on ring.  Do this
for the remaining jars, usually a total of eight jars.  This should be done quickly as 
possible to assure sealing of the jars.  Turn jars over for 5 minutes and then turn upright
again.  In several minutes you should hear the lids  begin to seal.  Do not push down 
on the lids at this time.  If any jar happens to not seal, let it cool and place in the fridge
for your own use.  Once they seal, unscrew the outer lid since if too tight, they can 
distort the seal later in storage (up to  one year).