Ingredients

Scale

3 cups apples peeled & chopped fine
2 hot peppers, stem removed (more or less to taste)
1 bell pepper, core & seeds removed
2 cups sugar
2 cups white wine
1 clementine, peeled
2 Tablespoons kumquat or other marmalade
1 cup vinegar
1 cup apple juice

Instructions

With a handi chopper or food processor, process the peppers into small bits.
In a medium saucepan, mix the peppers with the apples, sugar, white wine, and remaining ingredients. Bring to a boil, then reduce heat and simmer, uncovered, until thickened, about 30 minutes to an hour, depending on how thick you want it.
If you want to can this deliciousness, pour the hot jam into sterilized jars, wiping any jam drips off the edges, then put the lids on, screw on the tops tightly and put in water bath. Make sure the jars are covered at least 1 – 2 inches with water. Bring to a boil and let them bathe in there at boiling point for at least 10 minutes (longer if you are at high altitude).
Lift the jars out of their bath and let them sit for 24 hours. Check the seal and remove the rings. If any jars are not sealed, re-process or just use that one first! Label and store your jam with the name and year they were made.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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