I cooked up a lovely combination of homegrown sweet peppers and hot peppers today. They made a fantastic little batch of jam that we can dip into this winter to savor our pepper crop. I love to take things we would otherwise eat in a day or two and make something we can enjoy again and again. I think mini corn muffins for Thanksgiving would be great with a dollop of this jam, especially if we get some corn we can use this year. Or maybe cornmeal shortbread? Ohh polenta and pepper jam! Ok I need to make a few more batches, obviously I have plenty of ways I can use a dash of spicy peppers.

early summer picture of sweet peppers

This recipe uses Pomona Pectin, if you want to use commercial pectin use 1 package of powdered pectin instead of calcium water and pectin, and replace the honey with sugar.

Spicy Pepper Jam

2 clean, sterilized 1/2 pint jars, rings, with new lids
2-4 sweet peppers, enough to make 1 cup minced mild peppers-I used a combination of banana peppers and green peppers
2 jalapeños-more if you like it hot
3/4 cup of apple cider vinegar
1/2 teaspoon calcium water
1/2 cup water
2 TBSP lemon juice
1/2 cup honey
1/4 cup sugar
1 teaspoon Pomona Pectin

fill the canning jars with boiling water and set aside
cover lids and rings with boiling water and set aside also
start a big dutch oven full of water for your boiling water bath
wash and seed the green peppers, remove and discard the stems, then whirl in a food processor until minced
repeat with the jalapeños being careful NOT to get the juice in your eyes or anywhere else you like to keep pain free
put all the peppers in about a 2 quart pot
add the vinegar, calcium water, water and lemon juice to the peppers and bring to a boil
meanwhile mix the sugar with the pectin
when the peppers are boiling add the honey and sugar/pectin mixture stirring to ensure all the pectin dissolves
bring back to boil and cook about 30 seconds
empty the jars of their water and pour in the hot jam
wipe the rims add a lid and a ring
place in the boiling water bath for 10 minutes
remove to a towel to cool
when cool check for sealed lids, any unsealed jars should be stored in the fridge and used within 2 weeks