Bell Pepper Jalapeno Jams & Jellies Vegan Recipe

How To Make Red Pepper Jam At Home

Name: Hot Red Pepper Jam Recipe For Canning
Prep time: 10 min
Cook time: 60 min
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

May 14, 2024 Master Canner

Don’t buy red pepper jam! Seriously, you can easily make your own. But first, what exactly is red pepper jam? For those who haven’t spotted it yet in the grocery store deli section, red pepper jam is a sweet and spicy spread made from red bell peppers, sugar, vinegar, and sometimes hot peppers or spices. Despite not being the top choice for your morning bagel, it’s actually a pretty good option, especially when spread in a thin layer over cream cheese. With its thick, spreadable texture, it resembles traditional fruit jams. Unlike traditional jams, it has a unique smoky flavour, blending the sweetness of peppers with a hint of heat. And that’s what sets it apart.

Ingredients and substitutions to use in this jam recipe

We used a combination of red and orange bell peppers to make this red pepper jam recipe. But if you prefer to use only red bell peppers, that’s fine and will not impact the taste of the jam.

We picked jalapenos for our recipe because jalapenos are not too spicy. If you want more heat, swap jalapenos for hotter peppers. But keep the quantity the same as listed in the recipe.

Yield:

The specified in this jam recipe quantity of ingredients should yield enough jam to fill four 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jam doneness.

red pepper jam canning recipe ingredients

half or quarter bell peppers — red pepper jam canning recipe ingredients

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 Time 10

Cook Time 1

Discover exclusive offers on kitchen tools and products on Amazon

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.

Learn how to prepare mason jars and lids for canning

Preserve Type Condiment | Jam | Jelly

Cuisine Fusion

Choose your preferred canning method to preserve your jam

For those processing this preserve using water bath or steam canner, the processing time guidelines at various altitudes are as follows:

0 – 1,000 ft: 5 mins

1,001 – 6,000 ft: 10 mins

Altitudes Above 6,000 ft: 15 mins

Frequently asked questions

Is it possible to increase the batch size of this jam recipe?

Starting with a small preserve batch is common when you’re unsure about how much you’ll enjoy it. We simply love our spicy red pepper jam and intend to make a bigger batch of this recipe soon. Here’s how:

To increase the batch size, simply increase the ingredients proportionally. Remember, you’ll also need a bigger pot to fit all ingredients. Cooking time might be a bit longer for a larger batch, especially if your pot isn’t big enough to keep the level of jam the same as before.

Can red pepper jam go bad?

Like any food, this preserve can go bad. When properly canned, red pepper jam will be kept for one to two years if stored away from the sunlight. Always check the jar seal and look for signs of mould, strange smell, or texture changes before eating. If you’re unsure about the jam’s safety or quality, it’s better to throw it out to avoid getting sick.

Is red pepper jam spicy?

In general, red pepper jams usually have a level of spiciness. Some red pepper jams can be quite mild, while others can pack a punch of heat. In the end, it all depends on the type and quantity of hot pepper you end up using to make a jam.

If you use the same type and quantity of hot pepper as we did in our recipe, expect to have a mildly spicy jam at most.

How to use this red pepper jam?

Red pepper jam isn’t the type you’d scoop by the spoonful for breakfast, but it’s super versatile and can outshine other jams easily. Here are some ways to use it:

Use it to make a glaze for grilled meats such as chicken, pork, or fish.
Mix it into marinades or sauces to add depth and sweetness to your dishes.
Serve it as a topping for cheese platters or charcuterie boards. Our personal favourite is brie cheese on a thin crostini slice topped with a dollop of this red pepper jam. Pair it with cream cheese or goat cheese as a spread for crackers or crostini.
Stir it into salad dressings or vinaigrettes for a touch of sweetness and heat.
Incorporate it into a dipping sauce for appetizers like spring rolls, dumplings, or chicken wings. 6. Spread it on a sandwich for an extra burst of flavour.
Use it in a glaze for roasted vegetables or as a topping for grilled pizza.