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Recipe Video - Sweet N' Hot Red Bell Pepper Jam

Canning

 

 Ingredients:

Makes about 6 - 16 oz. Jars

9 Large  Red Bell Peppers, Finely Chopped
6 Large Tomatoes, Skin Removed & Finely Chopped               
1 ½ Medium Yellow Onion, Finely Chopped
3 Cups Apple Cider Vinegar
1 ½ Cups Brown Sugar
1 ½ Cups Pure Cane Sugar
2 Tbsps Lemon Juice, Freshly Squeezed
2 ½ Tbsps Garlic, Minced
½ tsp + ¼ tsp    Cayenne Red Pepper, Ground
3 tsps Salt
2 tsps Black Pepper, Finely Ground
5 tsps Jalapeno Pepper Green, Ground

Instructions:

1) Place red bell pepper, tomatoes and onion in a large, wide pot. (Note: It's important to use a wide pot so that the mixture boils and reduces correctly).

2) Add all remaining ingredients and bring the pot to a boil.

3) Once your mixture is at a rolling boil, reduce heat to a steady simmer and cook for 45 minutes until mixture appears to thicken.

4) After the 45 minutes, ladle mixture into 16 oz. (sterilized) jars. Fill jars leaving about ¼" of space at the top; place lids on securely.

5) Place jars in a large pot of boiling water (at least 2" full). Boil for 10 minutes; remove and allow jars to cool. Jam will thicken as it cools and lids will seal to secure freshness.

6) Jars can be kept in refrigerator for up to a month when opened. Freeze remaining jars for later use. 

Tip: For a great snack or appetizer, serve jam on pita chips or gourmet crackers over soft Brie cheese.

ENJOY

Products used in this recipe:

Sweet N' Hot Red Bell Pepper Jam Description of your recipe. Makes 6 Jars Ingredients: 9 Red Bell Peppers, 6 Tomatoes, 1 1/2 Yellow Onion, 3 Cups Apple Cider Vinegar, 1 1/2 Cups Brown Sugar, 1 1/2 Cups Cane Sugar, 2 Tbsps Lemon Juice, 2 1/2 Tbsps Minced Garlic, 3/4 tsp Ground Cayenne Red Pepper, 3 tsps Salt, 2 tsps Ground Black Pepper, 5 tsps Ground Jalapeno Pepper.


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