Sweet & Spicy Christmas Pepper Jam

Diets

Vegan
Gluten free

Ingredients

Produce
- 2 Green bell peppers
- 4 Jalepenos peppers
- 2 Red bell peppers
- 1 Yellow bell pepper

Baking & Spices
- 1 package Low sugar sure-jell
- 1/2 tsp Red pepper flakes
- 1/4 tsp Salt
- 3 cups Sugar

Oils & Vinegars
- 1/2 cup Cider vinegar

Liquids
- 1/2 cup Water

Time
Prepare: 15M
Cook: 20M
Total: 35M

Found on bowl-me-over.com

Description

Delicious recipes that (most times!) end up in a bowl, hence the name Bowl Me Over. My goal is to inspire you, making meal time more fun and less complicated!

Couple things to keep in mind when making jam. When you are boiling the fruit & sugar, it is a super hot mixture and will burn you in an instant. Be very careful!! Also, if a jar doesnt seal, you can always replace the lid (these cannot be reused) and re-process it in the water bath or simply refrigerate that jar.

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Lets stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Directions

Measure 3 cups sugar into a large bowl. Remove 1/4 cup sugar and in a separate bowl, mix it with the powered Sure-Jell. Set aside both mixtures; the sugar and Sure-Jell/sugar.
Roughly chop all of the peppers. Carefully remove the seeds & membranes. Add them all to the food processor and pulse until they are well chopped, not pulp, but chopped. You may need to do this in a couple of batches.
Place the peppers, red pepper flakes and salt in a heavy bottom pan. Add cider vinegar & water. Add the Sure-Jell/sugar mixture and stir thoroughly. Place mixture over high heat and bring to a boil stirring constantly. When it comes to a hard rolling boil (one that you cant stir down add the remaining sugar and return to a boil, again stirring constantly.
Boil hard for exactly one minute and remove from heat. Ladle into clean, sterilized jars.
Clean the tops of the jars carefully (so you get a good seal). Place lids on jars and screw on the rings.
Place the jam in a hot water bath for 10 minutes - this will help seal the jars. Remove from heat and place them on a heatproof surface (I usually use a heavy cutting board. Youll hear the jars make a popping noise as they seal. You can check to see if the jars have sealed by pressing down in the center of each jar. If it is sealed, it will not move. If it didnt seal the button on the top will pop up & down.
If desired, you may want to flip the jars over ever 20 minutes or so for the first hour. This ensures the pieces of pepper will distribute evenly thru-out the jam. If you dont, they will all float to the top. Now theres nothing wrong with that, its just an extra step that makes the jam look a little prettier when its done.

Serves: 6 -7 pints
Prepare: PT15M
Cook Time: PT20M
TotalTime: PT35M