We love this pepper jam. It is so adaptable! Mix it with greek yogurt or sour cream and serve with chips, or pour over a block of cream cheese and serve with crackers as an appetizer.
GREAT GIFT IDEA: Pair Pepper Jam with a small decorative dish, cheese spreader, and crackers.
Recipe from Gifts from the Harvest, Homemade Jams and Jellies from the makers of Sure-Jell Fruit Pectin and Certo Liquid Fruit Pectin
Serves: Makes approximately 6 one-cup jars
- 4 cups prepared peppers (3 medium red peppers, 2 medium green peppers, and 10 large jalapeno peppers)
- 1 cup apple cider vinegar
- 5 cups sugar
- 1 box Sure-Jell Fruit Pectin
- 1/2 tsp butter
- Stem and halve red peppers; discard seeds. Finely chop or grind peppers. Measure 2 cups into a 6 or 8-quart saucepot. Stem and halve green peppers; discard seeds. Finely chop or grind. Measure 1 cup into the saucepot. Stem and halve jalapeno peppers (be sure to wear rubber gloves to avoid the burn from capsaicin); discard seeds. Finely chop or grind. Measure 1 cup into the saucepot. Stir in vinegar.
- Prepare jars (see note). Keep the lids hot until ready to fill jars.
- Measure sugar into a separate bowl. Stir in fruit pectin into peppers in the saucepot. Add butter. Bring mixture to a full rolling boil on high heat, stirring constantly. Quickly stir in all the sugar. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
- Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. *Invert jars for 5 minutes, then turn upright. Cool for 1 to 1 1/2 hours, then shake jars to distribute peppers evenly throughout the relish. After the jars are cooled completely, check the seals.
*Or follow the water bath method recommended by USDA.
Note: Preparing the Jars
Wash jars, lids, and bands thoroughly before you begin so they will be ready when the jam is ready to pour. Place flat lids in a saucepan. Pour boiling water over the lids. Let stand in hot water until ready to fill jars. The hot water will soften the rubber and help to create a seal. Always use new, flat jar lids, as they should not be reused. Drain jars and lids from the water well before filling them with jam.
Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer