2 thoughts on “Pepper Jam”

  1. these peppers have popped up in my garden in the bay of islands nz. can i make a spread with these to have with cold meats ect

    1. How lucky are you 🙂 Yes, I make hot pepper jam with these peppers to have with cheese and crackers. It’s quite nice.

      You need 350g of peppers, stemmed and seeded. 2 cups apple cider vinegar, 6 cups granulated sugar, 2 pouches (3oz each or 85ml)liquid pectin. Prepare the jars (wash and sterilize). In a blender, puree peppers with one cup of cider vinegar. until smooth. In the large add the pepper puree, sugar, the remaining cup of cider vinegar. Stir. Bring to a boil over high heat and continue boiling while stirring for ten minutes. Stir in the pectin g. Boil hard stirring constantly for about a minutes. Remove from heat and skim off the foam. Quickly pour the hot jelly into the jars leaving a quarter inch of headspace. Wipe the rims clean. Screw on the lids. Place jars in the canner ensuring they are covered with water. Cover and boil for ten minutes. I hope you like 🙂

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