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Mother Earth’s Garden

Making Hot Pepper Jam

by linette on September 18th, 2008

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

POSTED IN: Garden Recipes, Preserving the Harvest

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