Making Hot Pepper Jam
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
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POSTED IN: Garden Recipes, Preserving the Harvest
7 opinions for Making Hot Pepper Jam
Jean
Sep 19, 2008 at 7:05 am
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!
Foodie blogging round-up!
Sep 19, 2008 at 10:43 pm
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Sep 20, 2008 at 12:37 am
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Sep 20, 2008 at 12:51 pm
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Sep 20, 2008 at 12:57 pm
[...] Hot Pepper JamTry hot pepper jam spread on crackers. You get sweet, hot, and salty all in one bite. [...]
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Sep 24, 2008 at 3:45 am
[...] Hot Pepper JamTry hot pepper jam spread on crackers. You get sweet, hot, and salty all in one bite. [...]
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Nov 4, 2008 at 2:55 pm
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