Spicy Red Pepper Jam

A delicious sweet and fiery condiment

Course Condiment

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 59kcal

Author WMB

Ingredients

4 red chili peppers chopped, each chili approximately 2/12 inches long
3 sweet red peppers approximately 1 lb, washed, seeded, and chopped coarse
1 onion chopped coarse
4 1/2 cups sugar
1 1/2 cups distilled white vinegar
1/2 cup fresh lemon juice
1 tablespoon salt
6 whole cloves
6 ounces liquid pectin 6 ounce bottle

US Customary - Metric

Instructions

In a food processor fitted with the steel blade, grind coarse the red peppers, onion, and chili peppers. Transfer the mixture to a cheesecloth lined colander.
Toss the vegetables with 1-1/2 teaspoons of salt. Let them drain for three hours then squeeze them gently dry.
In a heavy stainless steel pot combine the vegetables with the sugar, vinegar, lemon juice, cloves, and the rest of the salt. Bring to a boil over high heat, stirring and boiling constantly for 10 minutes.
Add the pectin and boil the mixture for 1 minute more.
Pour the jelly into sterilized glasses and seal with paraffin. Store in a cool dark place.

Notes

The heat of this red pepper jam is dependent on the red chili peppers used. A good starting point would be a fresh red jalapeño. For something with a bit more kick, try a fresno pepper (just slightly spicier) or a red serrano.

Nutrition