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Chili Jam
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Ignite a Fiery Passion with Red-Hot Chili Jam & Ménage à Trois Luscious Pinot Noir

We swoon over the first spring moon. That’s why we’re going out on a vine and suggesting you Experiment Threely by making our triple hot pepper Chili Jam. Paired with our opulent, rich, and voluptuous Ménage à Trois Luscious Pinot Noir, this recipe is sure to spice things up and set taste buds aflame with desire.

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Ménage à Trois Chili Jam
Yields: About 4 cups

*Be careful, make sure to wash your hands well after working with hot peppers.

Ménage à Trois Chili Jam Ingredients:
- 4 jalapeno peppers, seeded and finely chopped
- 2 dried Guajillo chilies, seeded and finely chopped
- 2 medium red bell peppers, seeded and finely chopped
- ⅓ cup freshly-squeezed lemon juice
- 1 ½ cups vinegar
- 3 cups granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon pectin

Equipment Needed:
- 2 sterilized jars with lids and rims

Directions:
1. In a blender, combine the vinegar and peppers, and pulse until the peppers are finely chopped, speckled throughout the liquid. Transfer to a medium saucepan, then add the sugar and salt. Bring to a boil over medium-high heat and let cook until the sugar fully dissolves.
2. Sprinkle the pectin over the mixture and continue to cook until fully incorporated, 1 to 2 minutes more.
3. Divide the jelly between the 2 jars, pressing the mixture down until there is only about ½ inch of space left at the top of each jar. Wipe the rim, then affix the lid on each jar.
4. Bring a stockpot filled with enough water for the jars to be completely submerged to a boil. Arrange the jars on a wire rack and lower into the water. Boil for about 15 minutes.
5. If your pepper bits float to the top, you can give the jelly an occasional stir as it cools to distribute them more evenly.
6. Carefully remove jars and let them cool to room temperature on a folded towel, making sure not to disturb the lids. Check the seal after 24 hours; it should not flex when pressed in the center. The jelly will keep for up to 1 year.
7. Serve with plenty of creamy goat or cream cheese, and crackers or grilled slices of baguette.

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