I like to make pepper jam for the holidays because it’s unique and makes a great gift. It’s also really easy and only takes about a half hour.
Here’s what you need:
-3 large green bell peppers, seeds removed
-1 1/2 cups apple cider vinegar
-6 cups sugar
-1 3-ounce packet Certo fruit pectin
8 or 9 (8-ounce) jelly jars
Put the diced peppers and about half the vinegar into a food processor and pulse until almost it’s almost like a milkshake. Transfer your pepper smoothie to a large heavy bottom pot, add the rest of the vinegar and the sugar. Heat until boiling, stirring constantly. The mixture will foam up during cooking so be careful not to let it boil over. Let it boil for three minutes, then add the Certo fruit pectin. Boil for an additional three minutes and remove from heat. Step away for a few minutes until the foam dies down, then ladle into clean and sanitized jelly jars. Follow standard canning procedures for processing the sealed jars of jam. You’ll get about eight half-pints of pepper jam.
I also make a picante (hot) version of pepper jam with red bell peppers, cayenne, tabasco sauce and various fresh hot peppers. I’ll post that recipe next week.
Pepper jam is delicious on a cracker with a dab of cream cheese. I have a friend who enjoys peanut butter and pepper jam sandwiches, but he is weird.
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