Pepper jam is a delightful combination of sweet and spicy flavors that can be enjoyed in many ways, from spreading it on toast to pairing it with cheese. Here’s a simple recipe to make your own:
Ingredients:
- 1 lb (about 450g) red bell peppers, seeded and chopped
- 1 lb (about 450g) jalapeño peppers, seeded and chopped (adjust quantity for desired spiciness)
- 4 cups granulated sugar
- 1 cup apple cider vinegar
- 1 package powdered pectin
Instructions:
- Prepare the Peppers:
- Wash the peppers thoroughly.
- Remove the stems, seeds, and membranes from both the bell peppers and jalapeños. Wear gloves while handling the jalapeños to avoid irritation.
- Chop the peppers finely. The size of the chop will determine the texture of your jam; smaller pieces will result in a smoother jam, while larger pieces will give you a chunkier texture.
- Cook the Peppers:
- In a large, heavy-bottomed pot, combine the chopped peppers, sugar, and apple cider vinegar.
- Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar.
- Once boiling, reduce the heat to medium-low and let the mixture simmer for about 10-15 minutes, stirring occasionally. You want the peppers to soften and the mixture to thicken slightly.
- Add Pectin:
- After the peppers have softened, stir in the powdered pectin. Make sure it’s well incorporated into the mixture.
- Allow the mixture to simmer for another 5-10 minutes, stirring frequently, until it reaches your desired consistency. Keep in mind that the jam will thicken further as it cools.
- Test for Doneness:
- To test if the jam is ready, you can perform a spoon test. Dip a chilled spoon into the hot jam mixture and let it cool for a moment. If the jam coats the back of the spoon and doesn’t run off too quickly, it’s done.
- Can the Jam:
- While the jam is still hot, ladle it into clean, sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place lids on the jars and screw on the bands until fingertip tight.
- Process the Jars (Optional):
- If you want to store your jam at room temperature, process the jars in a boiling water bath for about 10 minutes. This step will ensure proper sealing and preservation.
- If you prefer to store the jam in the refrigerator and consume it within a few weeks, you can skip this step.
- Cool and Store:
- Allow the jars to cool completely at room temperature.
- Once cooled, check that the lids are sealed properly by pressing down on the center of each lid. If the lid doesn’t flex or make a popping sound, it’s sealed.
- Label the jars with the date and store them in a cool, dark place for long-term storage, or in the refrigerator for short-term storage.
Enjoy your homemade pepper jam on toast, crackers, sandwiches, or as a glaze for meats!
