Easiest Hot Pepper Jam Recipe For Beginner Canning

(this recipe can be modified to omit the heat, just skip the jalapenos)

Tis’ the season for canning!  Right about now your garden is probably giving you a harvest every day. If you don’t have a plan for cooking or preserving these veggies, they can add up fast! A great way to use them is canning!

Canning can be intimidating if you have never done it or are just beginning.  One thing to remember is that you have to follow every recipe and process exactly. No cutting corners, it is important to ensure food safety.

The good thing…. You won’t need to go out and spend $100 on new canning equipment. As long as you have a pot that is deep enough to cover the tops of your jars with water, you are good to go.  I recommend a Ball Canning Basket (pictured below) or a rack for inside your pot.  I use the basket, it is easy, just load it and drop in the water.  No tongs required to take it out.

TIP *    Make the canning process smoother by staying organized and clean!  Stay on track, put away anything you are finished with and clean up as you go.

What you need:  It may look like a lot, but it isn’t.

• 2qt pot & a larger stock pot
• mixing spoon
• measuring cup/s
• strainer
• ladle
• 4oz jam jars , lids, bands
• bowl
• knife
• Anything else pictured here (yes this is my pile of clean dishes after I was done!)  :

 

Ingredients:

• 1 small green bell pepper
• 1/2 red bell pepper
• 6 jalapeno peppers
• 1 – 3oz. packet of Liquid Pectin
• 1 1/2 cup apple juice
• 1 cup white vinegar
• 4 cups white sugar

What to do:

Place all jars, lids and bands in a clean sink full of straight hot water. Let stand at least 5 mins. to sterilize. Place on a towel to air dry while you work.

Very finely chop the peppers. Bring the apple juice, vinegar and peppers to a boil, reduce to low and simmer for 10 mins.  Strain the juice from the mixture. Reserve the peppers if you wish to have them in the jam, if not then discard.

Rinse the sauce pan of any leftover peppers,  add the liquid mixture (2 cups worth) back into the sauce pan. Bring it to a boil while adding the sugar one cup at a time. Mix constantly.

Bring to a rolling boil. As soon as it is boiling, remove from heat, quickly stir in the pectin. Add back to the heat and boil for 1 minute.   Remove from heat. DO NOT OVER BOIL.  Jam will be “gummy”.

If you want the peppers ,  add them in now.  Then ladle into jars.  Leave about 1/4 inch of what is called “head space” (space between the top of the food product and the top of the jar).

Using a clean cloth, wipe the rims of the jars.  Add the lids and bands. Do not over tighten the bands, you want air bubbles to escape, hand tighten down just until snug.

Bring a large pot of water to a rolling boil.  Process jars for 5mins.  Make sure the water completely covers the jars.

Remove and let sit for 24hrs.

NOTES: 

1. You will hear a “pop” from the jars, this is normal.

2. After 24hrs,  any jar with a lid that flexes when you push down on the middle needs to be refrigerated and consumed within 2 weeks.  This means it did not properly seal.

3. I chose to purchase these 4 0z. jars,  they were ($9 for 12), you can also use 8 0z. jam jars.  This recipe made 9- 4oz. jars.

Serve with crackers, or spread over cream cheese on a bagel!