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as requested alison, heres the recipe for napalm jam
1 1/2 cups white vinegar
6 cups sugar
1 1/4 cups jalapeno chiles
1 package pectin (approx 13g)
2/3 apricots
Puree the chilies and peeled/stoned apricots with a food processor or a blender. If using a blender, some of the vinegar may be needed to keep the blender from stalling and aide in the puree process. Either way, take care when opening the cover of the blender or food processor; the fumes are lethal.
Place puree in a sauce pan and add the powdered pectin. Add the vinegar if it has not already been used in the puree process. Stir to dissolve the pectin.
Place over high heat until the mixture comes to a HARD boil (a boil that cannot be stirred down). Stir continuously as the mixture is being heated. Add all of the sugar and bring back to a full rolling boil while stirring constantly. Boil hard for 1 minute.
Remove from heat and skim off the foam with a metal spoon. Place in hot sterilized jars and seal. Makes about 6 half pint jars.
1 1/2 cups white vinegar
6 cups sugar
1 1/4 cups jalapeno chiles
1 package pectin (approx 13g)
2/3 apricots
Puree the chilies and peeled/stoned apricots with a food processor or a blender. If using a blender, some of the vinegar may be needed to keep the blender from stalling and aide in the puree process. Either way, take care when opening the cover of the blender or food processor; the fumes are lethal.
Place puree in a sauce pan and add the powdered pectin. Add the vinegar if it has not already been used in the puree process. Stir to dissolve the pectin.
Place over high heat until the mixture comes to a HARD boil (a boil that cannot be stirred down). Stir continuously as the mixture is being heated. Add all of the sugar and bring back to a full rolling boil while stirring constantly. Boil hard for 1 minute.
Remove from heat and skim off the foam with a metal spoon. Place in hot sterilized jars and seal. Makes about 6 half pint jars.
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