Honey Sweetened Hot Pepper Jam for Canning

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.

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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.

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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):

• Honey Sweetened Blackberry Jam
• Honey Sweetened Blueberry Jam
• Honey Sweetened Strawberry Jam Without Pectin
• Home Canned Honey Tomato Jam

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Canning Hot Pepper Jam

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

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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!

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Ingredients

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• 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

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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.

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