Hot Pepper Jam

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Hot pepper jam is a unique and versatile condiment that combines sweetness with a kick of heat. Typically made from a variety of peppers, such as jalapeños or habaneros, the jam balances sugar with vinegar, creating a flavor profile that enhances both savory and sweet dishes.

Hot pepper jam can be used in various ways. It serves as a delightful glaze for meats or poultry, adding both flavor and visual appeal. It can also be spread on cream cheese or brie for an impressive appetizer when served with crackers, making it a popular choice for gatherings and special occasions. Additionally, it can be used in sauces, marinades, or even drizzled over vegetables to give them an extra punch.

For those who enjoy experimentation, hot pepper jam can be a base for creating unique recipes, such as spicy barbecue sauces or salad dressings. The jam's versatility allows it to complement a wide range of dishes, proving that heat and sweetness can create a delicious culinary experience. Whether homemade or store-bought, hot pepper jam is a delightful addition to any pantry, inviting creativity in the kitchen.

Hot Pepper Jam

  • 3 red peppers, seeded, finely chopped (about 2)

  • 20 large jalapeño peppers, seeded, finely chopped (about 2 cup)

  • 1 cup  Apple Cider Vinegar

  • 1 pkg.  Fruit Pectin

  • 1/2 tsp. butter or margarine

  • 5 cups sugar, measured into separate bowl (See tip.)

 

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Place peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place on towel on counter. Allow time to set. 

 
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