Mini Sweet Pepper Jam

1. In a large, heavy-bottomed saucepan, combine the chopped sweet peppers, sugar, apple cider vinegar, cayenne, and salt. Stir well to combine.
2. Over medium-high heat, bring the mixture to a boil, stirring frequently.
3. Once boiling, add the fruit pectin, stirring continuously. Continue to boil for 1-2 minutes to ensure the pectin is fully dissolved.
4. Reduce the heat to low and let the mixture simmer for about 15-20 minutes or until the peppers are soft, and the jam has thickened to your desired consistency. Stir occasionally to prevent sticking.
5. Remove the saucepan from heat and let the jam cool for a few minutes. Skim off any foam on the surface. Transfer the jam into sterilized jars and seal according to proper canning procedures, or store it in airtight containers in the refrigerator.

Recipe by Chef Lacy Larson, Pacific Coast Fresh Co, Executive Chef