Making Hot Pepper Jam
September 18, 2008 by Linette Gerlach
Filed under Garden Recipes, Preserving the Harvest
One of my favorite fall snacks is hot pepper jam spread on crackers. It’s a true assault to your taste buds. You get sweet, hot, and salty all in one bite.
If you have a bunch of hot peppers, and you’ve already frozen your pepper limit, and you’ve had your fill of garden salsa, here’s a recipe to use up some of those extra hot peppers.
Hot Pepper Jam
1 cup hot banana peppers (you can use mild if you want to make a sweet jam without the heat)- remove the stems only
3/4 cup red or green bell pepper, remove the stems
1 1/2 cup vinegar
6 1/2 cups of sugar
1 – 6 oz bottle of Certo (pectin)
Place the peppers in a blender, or chopper and process until ground. In a large (very deep) pot combine the sugar, vinegar, and peppers. Bring the mixture to a boil, and let it boil for about 3 minutes. Add the Certo and return the mixture to a boil for an additional 2 minutes. Remove the mixture from heat, and pour it into small hot jars and seal. It should seal itself. You could also top the jam with a little paraffin wax.
Jam image (c) L Gerlach
Spicy jam like this makes a real pretty and tasty appetizer or cocktail party treat.
Put a block of cream cheese on a plate and cover with spicy jam. Let guests spread the combo on their crackers.
It’s the grown-up version of PB&J!
Is the 1 cup and 3/4 cup of peppers before or after it has been put in the processor for grinding? Is it white or cider vinegar?
I like to use hot pepper jam as a topping on vanilla ice cream. Thanks for the recipe.