Pepper Jam



This pepper jam is a great way to add some spice and sweetness to your pantry. It's a great match for cheese and crackers or as a meat glaze. Savor the flavor combination and the sense of thankfulness it infuses into your meals!

Ingredients:
  • 4 cups red bell peppers, finely chopped
  • 1 cup jalapeo peppers, finely chopped
  • 1 cup apple cider vinegar
  • 7 cups granulated sugar
  • 1 pouch 3 oz liquid fruit pectin

Instructions:

Prepare canning jars and lids by sterilizing them in boiling water

In a large saucepan, combine the red bell peppers, jalapeo peppers, and apple cider vinegar

Over medium-high heat, bring the mixture to a boil, stirring frequently

Reduce the heat to low and simmer for 10 minutes, or until the peppers are tender

Gradually add the granulated sugar, stirring constantly until it dissolves

Stir in the liquid fruit pectin and bring the mixture back to a rolling boil

Boil for 1-2 minutes, or until the jam thickens, stirring constantly

Remove the saucepan from heat and skim off any foam that forms on the surface

Ladle the hot pepper jam into the sterilized jars, leaving about 1/4-inch headspace

Wipe the jar rims clean, place the lids on top, and screw on the bands until fingertip-tight

Process the jars in a boiling water bath for 10 minutes to seal them properly

Carefully remove the jars from the water bath and allow them to cool on a clean towel or cooling rack

Once cool, check the seals by pressing on the center of each lid; it should not pop back

Label and store the pepper jam in a cool, dark place for up to a year


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