The Pioneer Woman Tasty Kitchen
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Red Pepper Honey Jam

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Level: Easy

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Description

Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.

Ingredients

  • 5 cups Finely Chopped Assorted Mild And Hot Red Peppers, Stems And Seeds Removed (see Note Below)
  • 1-¼ cup Apple Cider Vinegar
  • 3 Tablespoons Real Fruit Pectin
  • 1 cup Honey
  • 2 cups Sugar
  • 6 whole Half-pint Canning Jars With Lids And Bands

Preparation

Note regarding the peppers: It takes a little more than 2 1/2 pounds of peppers to make 5 cups of finely chopped peppers. Most varieties will work well including bell, Anaheim, poblano and jalapeño. While it is important to include both mild and hot varieties, I would recommend keeping the hot peppers at about 1/4-1/3 of the total amount, perhaps even less depending on how hot your peppers are. Remove seeds and stems before finely chopping (a food processor works great for the chopping). When handling hot peppers, use rubber gloves and please don’t touch your eyes!

Sterilize 6 half pint jars and lids according to standard canning procedures. Leave in hot water until needed.

In a large saucepan place chopped peppers and apple cider vinegar. Gradually mix in pectin. Over high heat, bring mixture to a boil while stirring constantly. If your stove has an exhaust fan, turn it on.

When mixture is at full rolling boil that cannot be stirred down, add honey and sugar. Continue to stir constantly and bring again to a full rolling boil. Boil for 3 minutes. Remove from heat.

Ladle hot jam into hot sterilized jars, cover with lids and screw on bands. Extra jam can be poured into a container and refrigerated. Process the jars in a water bath according to standard canning procedures for 10 minutes. Then remove them from the water bath and set on the counter to cool. Check seals after 24 hours.

This recipe was adapted from one I found on the Ball Web Site.

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