Pepper Jam — Hot as You Like! is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.This recipe was created by Allison Carroll Duffy for Pomona’s Pectin. She says: “While you can use any variety of bell pepper or hot pepper in this recipe, and while you can adjust the degree of spiciness in this recipe to suit your taste — it’s very important that you do not increase the overall quantity of peppers. And be sure to use standard white or apple cider vinegar with 5 percent acidity.”
2½cups green bell pepperfinely chopped
1½cups jalapeno pepperfinely chopped
2cupsvinegar5 % acidity
3teaspoonscalcium watersee step #1
3teaspoonsPomona’s Pectinmixed with sweetener
Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
Wash the bell peppers, remove and discard seeds and finely chop. Repeat the process for the jalapeno peppers.
Measure the chopped bell peppers and the chopped jalapeno peppers. Combine the measured quantities in a sauce pan and add the vinegar.
Cover the pepper mixture and bring it to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Then, remove it from the heat.
Transfer the pepper mixture to a blender or food processor and blend the mixture. Since the mixture will be hot, be sure to vent the lid of the blender. Return the mixture to the sauce pan, then add the calcium water and stir to combine.
In a separate bowl, combine the sugar and the pectin powder. Mix thoroughly and set aside.
Put the sauce pan back on the stove and bring the pepper mixture up to a rolling boil over high heat. Add the sugar-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return the mixture to a boil, then remove it from the heat.
Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.
Allow jars to cool undisturbed for 12 to 24 hours. Then confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.
Pepper Jam – Hot as You Like! printed from PomonaPectin.com