• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 4 tbsp. jalapeno pepper jelly

Combine all ingredients and cook for about 5 minutes or until slightly thickened, stirring occasionally.

I am using this flavorful sauce with grilled flank steak.

Red Jalapeno Jam:

• 3/4 lb. jalapeno peppers (I prefer to use red but you can use green)
• 2 cups cider vinegar, divided
• 6 cups sugar
• 2 pouches liquid pectin
• green food coloring (optional if you use green peppers, food coloring is not needed if you use red)

Prepare peppers by removing stems, seeds and membrane.  Do wear gloves when you do this step.  Puree peppers and 1 cup vinegar in a food processor or blender.

Combine puree, 1 cup vinegar and sugar in a large saucepot.  Bring to a boil and boil for 10 minutes stirring constantly.  Stir in liquid pectin and return to a rolling boil.  This means the jelly cannot be stirred down while boiling.  Boil for 1 minute, remove.  Now is the time to stir in a few drops of food coloring, optional.

Ladle hot jelly into hot jars, leaving 1/4-inch headspace.  I always run my jars through the dishwasher so they are good and hot and place the lids (not the rings) in boiling water to sterilize.  Wipe the top of the jar rims with a damp scott towel and place the lids on and then the rings. Process 10 minutes in a boiling water canner.   Be sure the water is 1 to 2 inches above the jars.  Start counting once the water is at a full boil.

The finished product – Red Jalapeno Jam – a new favorite! I use to make a jelly and found this new recipe and preferred it.

Recipe by CookingWithAuntJuju.com