Hot Pepper Jam
4 cups finely chopped hot peppers (remove stems and seeds)
2 cups chopped onions
2 cups white vinegar
3 cups sugar
4 tsp. salt
1 lemon thinly sliced
1 Tbls finely chopped or grated fresh ginger
4 tsp whole allspice
Cover the peppers with boiling water and let stand 5 minutes. Drain and repeat. Drain well.
Tie the lemon and allspice in a cheesecloth bag and put it in a pan along with the peppers, onions, vinegar, sugar and salt. (If you don´t have a bag, don´t worry, just mix them with the rest of the ingredients.) Bring to a boil and then simmer for 30 minutes. Stir from time to time. Remove from heat and let stand overnight. The next day, bring the jam to a boil, then simmer, stir occasionally and reduce to the desired consistency. (this can take a couple of hours.) Pour into hot sterilized jars and process in a hot water bath for 7 minutes.
I use whatever hot peppers I have in the garden. Sometimes the jam is hotter than other times, because of the strength of the peppers. If I have very few hot peppers, I will use some sweet peppers, but will add three or four habanero peppers to the mix. Tip: Wear surgical gloves when preparing the peppers, otherwise the peppers will burn your hands. Because the fumes of the peppers make me wheeze, I also wear a surgical mask while preparing the peppers