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