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Hot Pepper Jam
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Bring to a rolling boil the chilies, bell pepper, sugar and vinegar. Add the pectin, stirring constantlly, and return to a rolling boil. Stir and boil for 1 minute. Remove from head and let stand until bubbling subsides. Skim off and discard any foam. Pour hot mixture into sterilized jars, leaving 1/4 inch of room at the top. Place sterilized lids on jars and screw bands on firmly. Let stand until cool. Press lids with your finger; if lids stay down, jars are sealed. Store in a cool, dark place. If lids pop back, jars are not sealed. Refrigerate and use within one month of opening. Makes 6 or 7 1/2 pint jars.
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