Honey Sweetened Hot Pepper Jam for Canning

Honey Sweetened Hot Pepper Jam for Canning

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If you’re looking for a natural way to clear your sinuses, this honey sweetened hot pepper jam is just the ticket.  It packs quite a punch!  Mr. Native Texan can’t get enough of it, and my eldest son (also Texas born) has jumped on the band wagon, too.

Honey Sweetened Hot Pepper Jam for Canning | Roots & Boots
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It’s a little hot for my tastes, but I’m happy to keep my guys supplied with this simple, honey sweetened hot pepper jam.  They add it to tacos, carnitas, scrambled eggs, and even hamburgers.

If you like your food a little spicy, you will love this honey sweetened hot pepper jam!  Plus, the recipe is super simple and can be prepared in a boiling water canner.  No pressure canner necessary!

Honey sweetened hot pepper jam is a fantastic way to use up a bumper crop of jalapeños, and I like to grow my own red peppers for this recipe, too.  This year we grew Lipstick peppers, which did so much better than the red bell peppers we’ve attempted to grow for years.  I’m totally sold on this variety.

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I use local, raw, unfiltered honey for all my canning recipes.  Yes, I know that boiling the honey destroys some of the beneficial properties, but I just can’t bring myself to use processed honey from the grocery store.

Most grocery stores sell Pomona’s Pectin, which is a more natural and less processed version for canning.  You can also purchase it online.

Thanks to Marisa McClellan for her amazing book of naturally sweetened canning recipes, and for turning my family on to this honey sweetened hot pepper jam.

More jam recipes without sugar (and some without pectin):

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Canning Hot Pepper Jam

  • Author: Kathleen | Roots & Boots
  • Yield: 6 half-pints 1x

Description

If you like your food a little spicy, you will love this honey sweetened hot pepper jam! Plus, the recipe is super simple and can be prepared in a boiling water canner. No pressure canner necessary!


Ingredients

Scale
  • 2 lbs jalapeños, tops removed
  • 1.5 lbs red, yellow, or orange bell peppers
  • 1.5 c. apple cider vinegar
  • 2 c. honey
  • 1 TB calcium water (from pectin package)
  • 1 TB Pomona’s Pectin

Instructions

  1. Prepare 6 half-pint jars and a canning pot of boiling water.
  2. Add jalapeños to a food processor (with the chopping blade) and pulse until chopped into small bits. Gloves recommended for this step!
  3. Place chopped jalapeños in a large, nonreactive pot (stainless steel).
  4. Repeat with bell peppers.
  5. Add the vinegar, 1.5 cups honey, and calcium water to the peppers in the pot.
  6. Turn the burner to high and bring to a boil.
  7. Boil for 5-6 minutes, stirring frequently.
  8. While the mixture cooks, stir the pectin into the remaining 1/2 cup of honey.
  9. After the pepper mixture has cooked for 5-6 minutes, stir the pectin and honey mixture into the boiling jam.
  10. Boil for another minute or two, until you can see the jam beginning to set.
  11. Remove the pot from the heat.
  12. Using a funnel, transfer the jam into the prepared half-pint jars, leaving 1/2 inch headspace.
  13. Be sure to wipe the rims with a clean, damp cloth before applying lids and rings.
  14. Process in a boiling water bath for 10 minutes.

 

Honey Sweetened Hot Pepper Jam for Canning
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Kathleen Henderson

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

2 Comments

  1. Shirley Stone on 09/22/2020 at 7:33 pm

    Do you remove seeds from jalapeno peppers? Can I use Sure-jel?

    • Kathleen Henderson on 09/23/2020 at 3:02 pm

      Nope, I don’t remove the seeds. The seeds and membranes add heat, which is how my crew prefers it. Plus it’s so much easier: just remove the tops of the jalapenos and toss them into the food processor. I’ve never tried this jam with sure-jel, sorry!

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