Strawberry Mango Jalapeno jam

Cook time: 40 Min  Prep time: 10 Min  Serves: 4-6 jelly jars

3-5 medium jalapeño peppers (your choice)

1 mango, firm

12 lg strawberries, fresh

6 1/2 c sugar

1 1/2 c apple cider vinegar

1 pkg sure jell (dry)

Put mango, peppers, strawberries and vinegar in a blender and blend well. Pour into a large casserole type sauce pan. Add the sugar and sure jell. Cook 10 minutes after it comes to a boil.

Have prepared jelly jars hot and ready. Also have boiling water ready for a boiling water bath.

Take jelly off the stove and skim off foam. Let cool 2 minutes and put into jelly jars and seal. put the jars in the boiling water bath and after it comes to a boil time it for 15 minutes and take out. Caution very hot. Use canning tongs. Set a side to cool. check seals after they are completely cool.