Recently, a friend brought over a dip that our bible study group devoured! It was a simple dip she made with cream cheese and pepper jam. I had never heard of pepper jam and was intrigued and wanted to make it myself. Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
This jam is known by a few different names like pepper jam, pepper jelly and Jalapeño Jelly. I did a search and it wasn’t hard to find a great recipe. I made a batch using the one that comes with SURE-JELL Fruit Pectin and am so pleased with the results.
Don’t you just love the rich jewel tone color! I especially like using the small, 4-ounce quilted jars. They look pretty and are just the right size to give to coworkers or friends and add to larger gift baskets.
RECIPE TIPS
Handling Jalapeno peppers
For hotter taste, leave in some of the jalapeno seeds. Protect hands with rubber gloves while preparing jalapeno peppers.
Measuring dry ingredients accurately
To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.
Since it was my first batch I went light on the jalapeno peppers but next time I will increase the ratio closer to the 1-cup the recipe calls for.
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Pepper Jam (Jalapeno Jelly)
Source: Sure.Jell
Servings: about 6 (1-cup) jars
INGREDIENTS
- 2 red peppers, seeded, finely chopped (about 1-1/2 cups)
- 2 green peppers, seeded, finely chopped (about 1-1/2 cups)
- 10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
- 1 cup cider vinegar
- 1 pkg. SURE-JELL Fruit Pectin
- 1/2 tsp. butter or margarine
- 5 cups sugar, measured into separate bowl (See tip below.)
DIRECTIONS
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PLACE peppers in 6- or 8-qt. sauce pot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Using a different size canning jar
Here is what Ball Kerr says in its website concerning different size jars. For more information, visit Take the Guesswork out of Jar Selection.
It’s best practice to refer to the recipe when it comes to selecting the perfect size jar for your application. If you choose to process the recipe in a jar smaller than a quart but larger than a pint, follow the processing time given for quarts. If your jar selection is smaller than a pint, follow the processing time given for pints. Jams, jellies and other soft spreads canned in Quilted Crystal 4 oz, 8 oz, and 12 oz Jars use the same processing time as stated for an 8 oz jar.
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Question please…I made this yesterday , 4x the recipe put into 12/ 8oz jars. This morning it’s still a bit liquidy. Is this the way it’s suppose to be? Thx Lorraine
Hi Maria,
I’m sorry to hear your jam isn’t as thick as you had hoped. I am wondering if it is because you 4x the recipe. I am including a link to the Sure Jell site and if you scroll to the bottom, you will see some tips concerning this.
https://www.myfoodandfamily.com/recipe/051962/surejell-jalapeno-jelly
Here is another link to a post about doubling jam recipes that might be helpful. I know I have run into problems when I doubled jam recipes.
https://foodinjars.com/blog/canning-101-why-you-shouldnt-double-batches-of-jam/
Kindly, Lorraine
Your recipe calls for 1 cup containers, but you recommend the 4 ounce ones. Do you still process the smaller jars for 10 minutes in the canner, like the 8 ounce jars?
Hello Marie,
Here is what it says on the Ball website:
If your jar selection is smaller than a pint, follow the processing time given for pints. Jams, jellies and other soft spreads canned in Quilted Crystal 4 oz, 8 oz, and 12 oz Jars use the same processing time as stated for an 8 oz jar.
So, yes, process the 4 ounce jars for 10 minutes as per the recipe.
Here is the link for Take the Guesswork out of Jar Selection for further information:
https://www.freshpreserving.com/take-guesswork-out-jar-selection
Thank you for stopping by and asking a great question!
Kindly, Lorraine
This sounds wonderful, my family would love it. You jars are great…we dont have anything like these in the UK 🙁
This is a well known commodity in Texas. 🙂 Would you believe I've never made it though? There's a farmer's market near me that sells a great one but I think I should try your recipe. Yours looks beautiful! I'm so glad you tried it ~
xo
Pat
This is a well known commodity in Texas. 🙂 Would you believe I've never made it though? There's a farmer's market near me that sells a great one but I think I should try your recipe. Yours looks beautiful! I'm so glad you tried it ~
xo
Pat
This looks like a winner. I love pepper jelly especially on cream cheese with crackers. I have never made it before but think I am going to give this recipe a try. Thanks for sharing it
Never tasted pepper jam but it looks wonderful. I'm sure I'd love it, especially on a slice of good challah
Wow, those look amazing! I've tried that recipe but using strawberry jam. I bet it's delicious with the pepper jam, which I've never had either! It just sounds like something I would enjoy! Hope you're having a good day.
Oh this is going on my canning list..I have had it before and loved it
Thanks for all the wonderful instructions since I am still learning
Right now I have to go make jam with the wild grapes I picked yesterday
Okay…cooking/canning is not my favorite thing to do. But this looks awesome. I may have to try my hand at this! Thanks for sharing.
This looks so delicious! I am hoping to do my first solo canning this year, and this is definitely on the agenda!
Oh your pepper jam looks so yummy! Wish I could try it :)! Thank you for the excellent directions!
Hope your day is gorgeous!!
Best wishes, LS
This jam does look good! I love spicy foods. I think I'll have to pin this one to Pinterest and maybe I'll try making some myself. Thank you for sharing.
Blessings and love,
Debbie
You do have the eye for food photography. Each photo make me want to rush out into the kitchen and cook. This one is no exception.
I am finding out some of the blogs I was following were kicked off my list, yours was one, I have no idea why? But it makes me not want to take a break from blogging again as I am running into all sorts of unhappy surprises.
This is a staple in my refrigerator. I think mixing it with cream cheese makes a delicious tasting appetizer. I never made it though and I appreciate that you shared the recipe. Thank you!
This past weekend my daughter was here. She spread the pepper jelly on bread on one slice of bread, and a light touch of mayo on the other slice. She added sliced smoked turkey and cheese slices. It was a delicous sandwich!
I can't wait to try the phyllo cup recipe.
My husband would LOVE this- I couldn't eat it but he sure would! xo Diana
This is a great jam, I've made it myself. Glad you're enjoying it too:@)
Ooooh, I love red pepper jam over cream cheese, but I've never made my own. Thanks so much for a delicious looking recipe and your phyllo cups are perfect for it.
Oh, these are soooo addicitive 🙂
Very yummy to have on hand for quickie snacks and drop-by company.
Blessings!
Gail
Wow it looks good. I think I have had something similar to this with brie? You have a way of photographing everything into rich beauty! (not that it isn't, but you really could publish a book of your photos.)
Looking so yummie! I love pepper jam! In Hungary we have lot of traditional foods with paprika. We are making jams from it too, similar to yours, but we took tomato into that. I love eating it in Winter… just a bite of Summer 🙂
Hugs,
Hanni
Well, this looks delicious! I haven't heard of pepper jam but will certainly give it a try! Thanks for the wonderful instructions!
Your jelly turned out beautifully. I know this would be so tasty! Thanks for the recipes and tips.