Hot Pepper Jam

Hot pepper jam became a staple of my diet at Jubilee, perfect on toast, spread on crackers and cheese, or spooned over greens. I made sure to copy down the recipe before I left, though I haven’t had the chance to try it out yet.

UPDATE (4/17/14): In the meantime, lacking pectin and canning equipment, I’ve discovered I can still enjoy this amazing combination of sweet, sour, and spicy as a relish instead.

Hot Pepper Jam
(6 half pints)

3-5 chili peppers
2 medium green peppers
1 medium red sweet pepper
1 medium yellow sweet pepper
1 cup white vinegar
2 cups sugar
1 package no-sugar-needed pectin

Mince peppers in a food processor and combine in a large saucepan. Gradually stir in pectin until dissolved. Bring to a boil and boil for one minute. Skim off foam. Ladle into hot, sterile jars half-pint jars to within 1/2 inch, seal with sterilizing lids, and process full jars in boiling water bath for 10 minutes.

This entry was posted in Canning and Pickling, Gluten Free, Sauces, Condiments, and Dips, Vegan and tagged , . Bookmark the permalink.

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