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Hot Red Pepper Jam Recipe For Canning

Yes, red pepper jam is delicious but it is also very easy to make! This canning recipe for spicy red pepper jam will tell you how to make and preserve this gourmet jam at home. All you need is one hour of your time and some basic ingredients like red bell peppers, jalapenos, sugar, apple cider vinegar, and pectin.
Prep Time10 minutes
Cook Time1 hour
Course: Condiment, Jam, Jelly
Cuisine: Fusion
Keyword: homemade pepper jam, hot pepper jelly, how to make redpepper jam, pepper jam, pepper jam recipe, pepper jelly recipe, red pepper jam, red pepper jam canning recipe, Red pepper jam recipe, red pepper jam to can, red pepper jelly to can, red pepper jelly with jalapenos, redpepper jelly for canning, spicy red pepper jam, what does red pepper jam taste like

Ingredients

  • 2 ½ lb. red or red and orange bell peppers ~1 kg 140 g.
  • 1/8 lb jalapenos approximately 3 medium size jalapenos (58 g.)
  • 1 ½ lb. sugar ~684 g.
  • 16 oz. apple cider vinegar ~450 ml
  • 1 ½ tbsp. pectin

Instructions

Prepare the peppers:

  • Wash the bell peppers, then remove the seeds and stems. Cut them into medium-sized pieces.
  • Wash the hot peppers and remove their stems. If you want a spicier jam, keep the seeds and membranes. If not, take them out. Cut the hot peppers into halves or quarters.
  • Use a juicer or meat grinder to juice the peppers. Reserve the pulp.
  • In a large pot, mix the pepper pulp with the juice. Then add ¾ of the sugar and all of the vinegar. Set it aside.
  • In a separate bowl, mix the remaining sugar and all of the pectin, and keep it aside for later.

Cooking the jam:

  • Bring the red pepper jam mixture to a boil over medium heat. Stir often to dissolve the sugar. Don't worry about foam forming on top; it will disappear as the jam cooks.
  • Once the jam is boiling, lower the heat to medium-low and continue cooking for 40 minutes.
  • Gradually add the pectin-sugar mix to the cooking jam and stir well till sugar and pectin dissolve completely in the cooking jam. Increase the heat to medium and cook for 5 more minutes after everything is mixed.
  • Once the jam is ready, pack it into sterilized jars and process it according to your preferred canning method.