2 medium jalapeños, halved, seeded and finely chopped
1 cup Our Family® 100% pure Vermont maple syrup
Directions
1. In medium saucepot, stir all ingredients and 2 cups water; heat to a simmer over medium heat. Reduce heat to low; cook 45 minutes or until potatoes are very soft and caramelized, stirring occasionally.
2. With immersion blender or blender, purée potato mixture until smooth. Makes about 2-1/2 cups.
3. Serve jam warm, or cool completely and refrigerate in an airtight container up to 2 weeks.
