Hot Pepper Jam

My husband loves hot condiments. So this year I experimented with hot pepper jam. This stuff is addictive. I warn you now. 

And easy. Really easy. 

You can find recipes online, but I designed this to be made in just a few hours, and to make about 16 pints. 

I cut back on the sugar a bit (still takes a LOT, to set the pectin), but it still is sweet enough. It won't set up as thick, but I think the texture is just fine. It sticks to the cracker, and doesn't drip too badly.  

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Can't wait to try it with cream cheese! Anyway, enjoy! Let me know how it works for you! 

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Recipe: Hot Pepper Jam


1 peck Hot Banana Peppers
1 peck Sweet Red Italian Frying Peppers
2 Tbsp Hot Red Pepper flakes
10 cups Apple Cider Vinegar
1 cup powdered pectin
15 cups white sugar

1. Wash, seed and chop peppers. (Use gloves. Please. Hot pepper juice in the eye... Ouch!)
   
2. Put though the food processor until very finely chopped with lots of juice. Add enough water to make 22 cups of mixture. 
   
3. Bring to a boil over medium-high heat. Add cider vinegar (and hot pepper flakes if using), stir well. 
   
4. Slowly sprinkle the pectin in, stirring each small bit in before adding more. Do this gradually, you don't want it to clump. 
   
5. Once all the pectin has been added, let it come to a full rolling boil. 
   
6. Let it boil for one minute, then add your sugar, a few cups at a time, stirring it in each time. 
   
7. Bring back to a boil for a minute or two, then ladle into hot sterilized jars. 
   
8. Cap, ring, and put into boiling water bath for 25 minutes. 
   
9. Pull out of bath and let sit for 24 hours to set the seal. 
   

Enjoy!