Sweet Pepper Jam
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
Recipe from "Put 'em Up!" by Sherri Brooks Vinton