how2heroes » Sweet Pepper Jam

Soups & Sauces » Sweet Pepper Jam

Canning expert and author Sherri Brooks Vinton shares her recipe for easy Sweet Pepper Jam. Once the cooking time is up, the vibrant jam is ready to use as a glaze for your turkey, or serve with crackers and crusty bread. It will last refrigerated for up to 3 weeks. But if you want to stash some away for safekeeping in the months ahead, follow Sherri's easy-to-follow instructions for canning to keep jars of this delicious condiment on your shelf for up to a year. A creative gift-giving idea too when you're lucky enough to get a special dinner invitation.

Print Recipe

Makes 6 cups

Ingredients

For Immediate Use or 3 Months Refrigeration

3 cups apple cider vinegar
2 lbs red bell peppers (about 5 peppers), diced
1 sweet onion such as Vidalia, diced
2 cloves garlic, minced
1 tbsp mustard seeds
1 cup sugar

For Canning (Sweet Pepper Jam is ready to use after cooking, but for canning you'll need the following ingredients & equipment)

½ tsp calcium water
2 tsp Pomona's Universal Pectin powder
1 cup sugar

Special Equipment

canning or pasta pot with lid
canning rack, cooling rack or jar lids (to elevate jars in the pot)
canning jars, lids & rubber seals
canning tongs
canning funnel
magnetic lid lifter

How-to

Prepare Sweet Pepper Jam

Combine vinegar, bell peppers, onions, garlic, mustard seeds and 1 cup sugar in a medium saucepan
Bring to a boil, stirring to dissolve the sugar, reduce the heat an simmer 15 minutes
Ladle into bowls or jars. Cool, cover and refrigerate for up to 3 weeks. If you want to preserve Sweet Pepper Jam for up to 1 year, follow Canning Instructions

Canning Instructions - Prepare Jars

Wash pots, utensils and jars well with soap and hot water, rinse and drain
Place canning rack in the bottom of the pot
Fill pot with empty canning jars and add enough cold water to cover the canning jars
Cover and bring to a simmer over medium heat for at least 10 minutes; reduce heat and keep jars hot until ready to fill
While peppers are simmering, In a small jar mix calcium powder and water per package instructions to make calcium water
In a bowl, mix 1 cup of sugar and pectin powder
Add ½ tsp calcium water to the pot, then sprinkle in the sugar-pectin mixture and return to a boil, stirring to dissolve the sugar and ensure that all ingredients are heated through
Remove from heat and stir for several minutes to release air bubbles. Skim off any foam
Fill large canning pot with water, and heat to almost a boil
Ladle into clean, hot 4 oz or half-pint canning jars, leaving ¼" of headspace
Release trapped air. Wipe rims clean; center lids on the jars and screw on jar bands
Place in canning rack and submerge, bringing to a boil then reduce to a simmer, covered for 10 minutes
Remove from heat and uncover, allowing jars to sit in hot water another 5 minutes
Remove and allow to sit at room temperature for 24 hours
Check seals then store in a cool, dark place for up to 1 year