PEPPER JAM OR RELISH

6 cups prepared peppers; 4 red, 2 green and 10 jalapeno peppers

1 cup cider vinegar

5 cups sugar

1 box Sure-Jell Fruit Pectin

½ tea. margarine or butter

Stem and halve peppers; discard seeds. Finely chop peppers. Put in 6 or 8-quart saucepot. Stir in vinegar. Measure sugar into separate bowl. Stir fruit pectin into peppers. Add margarine. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all of the sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot sterilized jars, filling to within 1/8” of tops. Wipe jar rims and threads. Cover with lids. Screw bands tightly. Follow water bath method recommended by USDA. Makes 6-1 cup jars.

RHUBARB JAM

4½ cups prepared rhubarb

6½ cups sugar

1 box Sure-Jell Fruit Pectin

½ tea. margarine or butter

Trim (do not peel) rhubarb. Thinly slice stalks. Add 1 cup water. Cover and simmer 2 min. or until soft. Add red food coloring if desired. Measure sugar and set aside. Stir in Sure-Jell. Add margarine. Then follow Pepper Jam directions. Yield 7 cups