Sweet Pepper Jam

This is one of those recipes that, at first look, seems really yucky. Who would make jam out of vegetables? And why would you want to?

I'll admit, it doesn't look all that appetizing in the jar but, put aside your judgement of questionable looking canned vegetables and make a batch of this jam! Why make it? 
"It is delicious!"

I made this Jam last summer when peppers were cheap and abundant. Canning is a good way to preserve summer fruit and a great way to transform all those peppers into an delicious and versatile condiment.

I know you are probably asking, "What the hell will I do with an entire jar of Sweet Pepper Jam?"

Here are few ideas...


Sweet Pepper Jam makes a quick and easy appetizer for all those holiday get-togethers. Open a bottle of wine. Spoon a generous amount (1/2-1 cup) of this sweet relish over a block of cream cheese. Put out some crackers and watch the faces of your guests turn from skeptical hesitation to smiling, taste bud euphoria!

Your friends WILL eat the entire plate so make sure you have enough crackers on hand. It is just that delicious! The taste is similar to Jalapeno Poppers with the creamy cream cheese filling, only without the heat.

This jam is also great in the summertime when you grill hot dogs and Chicken.

Hot dogs: Substitute the typical hot dog relish with this Sweet Pepper Jam. It is makes each bite the perfect combination of sweet, sour and savory. 

Chicken: Coat chicken with some Sweet Pepper Jam after grilling for a uniquely sweet BBQ sauce.
 

Sandwiches: Add it to your favorite sandwich, such as Turkey, Ham or grilled cheese. 
More ideas: Add it to quesadillas, bagels, scones, simple toast with butter, and to top warm Baked Brie. The possibilities are endless. Enjoy!

Sweet Pepper Jam

(Jam recipe and instructions from Sure Jell® Fruit Pectin)

Makes 6 cups

2 medium green peppers
3 medium red bell peppers
10 large jalapeno peppers
1 cup apple cider vinegar
5 cups sugar
1 package of Sure Jell® Fruit Pectin


Sterilize canning jars according to directions on canning jars. And keep jars in hot water bath until ready to use. 

Seed and chop peppers. Make 4 cups of prepared peppers. Wear gloves when handling jalapenos. 
Add peppers into large saucepan. 
Measure out the 5 cups of sugar and place in a separate bowl and set aside.
Add 1 cup of apple cider vinegar and pectin to the peppers and bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high heat. Stirring constantly.
Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat, skim off any foam.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with lid and bands. Hand tighten. 
Place jars on elevated rack of canner. Water must cover jars by 1 to 2 inches. Cover and bring to a gentle boil and process jam for 10 minutes. Remove from the canner and cool jars on a towel. Once jars are cooled, check seals by pressing down on center of lid. If not sealed properly, refrigerate jam. If properly sealed, jam can be stored on a shelf for up to 1 year. Opened Jars must be refrigerated.


Other recipes to try:
Dill Pickles                                  Quick Pickled Jalapenos & Radishes                    Pickled Onions