Here's my pepper jelly recipe, then 2 tomato jam recipes from my aunt that I have not tried yet:
Hot Pepper Garlic Jellyrecipezaar.com
1 cup hot peppers, chopped (habaero, jalapeno, cayennewhatever is available)
1 red or green bell pepper, chopped
to cup garlic, chopped
1 cups white vinegar
6 cups sugar
1 packet Certo (or other liquid pectin)
Directions
1. Begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
2. Leave them boiling slightly till you are ready for them.
3. Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
4. Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well. Bring to a boil, stirring often. Boil for 5- 6 minutes.
5. Remove from heat and add Certo and stir. Pour into 1/2 pint jars. As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
6. Leave them on the counter for a while to finish sealing. If you notice the peppers settling just give the jar a little shake every once in a while. After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
**NOTE FROM CHEF** One packet of liquid Certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.
Tomato Jam recipe by Matthew Kenney
1 TBS butter
2 TBS minced fresh ginger
2 garlic cloves minced
CUP cider vinegar
1 Cinnamon stick
2 and pounds tomatoes peeled, seeded and coarsely chopped.
CUP brown sugar
1 tsp ground cumin
1/8 tsp ground cloves
tsp cayenne pepper
CUP honey
Directions:
1.Melt the butter in a heavy saucepan.
2.Add the ginger and garlic and cook over moderately high heat stir frequently about 1 minute.
3.Add the vinegar and cinnamon stick and cook until the liquid is reduced to a glaze, about 1 minute.
4.Stir in the tomatoes, brown sugar, cumin, cloves and cayenne pepper.
5.Reduce the heat to low and cook, stirring occasionally until the liquid is completely evaporated, about 1 and hours.
6.Stir in the honey and season with salt and pepper.
7.Discard the cinnamon stick and serve the jam at room temperature.
Jam can be frozen. Or it can stay in the fridge fresh for about 4 days.
Tomato JamNew York Times
1 pounds ripe tomatoes, cored, seeded and coarsely chopped
1 CUP brown sugar
2 TBS freshly squeezed lime juice
1 TBS fresh grated ginger
1 tsp ground cumin
tsp ground cinnamon
1/8 tsp ground cloves
1 tsp salt
1 jalapeno or other pepper, stemmed, seeded and minced.
1.Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often.
2.Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour and 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use.
Will keep a week in the fridge. Or the jam can be
frozen.
Hi there! 
