Chili Pepper Jam Recipes

HOW TO MAKE CHILLI PEPPER JAM

Steps:

• To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
• Place a clean plate in the freezer to chill. This will be used to test if the cooked jam has reached setting point.
• For the jam, cut the peppers and chillies in half, then remove the seeds and white membranes (keep the white membranes of the chillies if you want more spicy heat). Either chop the peppers and chillies finely by hand or, alternatively, roughly chop them, then place in a food processor and pulse to chop finely.
• Place the chopped chillies and peppers into a wide, deep saucepan with the sugar, vinegar and tomatoes. Bring slowly to the boil, stirring, until the sugar has dissolved.
• Bring the mixture to a rolling boil for 7-10 minutes to reduce the liquid by a half. Remove from the heat and stir in the pectin. Return the pan to the heat and boil for another couple of minutes.
• To test if the jam has reached setting point spoon a little onto the chilled plate. Leave for a moment, then push the edge of the jam with your finger - if the jam is ready the surface will wrinkle as you push.
• Once the jam has reached setting point, let it cool for five minutes before potting into the sterilised jars. The jam will keep in the sealed jar for up to six months.

HOT PEPPER JELLY

Steps:

• Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.

HOT PEPPER JELLY

Steps:

• Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
• Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

CHILI PEPPER JELLY

Steps:

• Chop the peppers and chilies very finely, or blitz them in a food processor, taking care not to puree them.
• Put the peppers, chilies and ginger in a large pan with the vinegar and slowly bring to the boil.
• Add the lime juice, sugar and salt and stir until the sugar is completely dissolved and the mixture has come back to the boil.
• Boil for six minutes, keeping an eye on it so it doesn't boil over.
• Pour into sterilised jars; it is ready to use immediately and will keep for up to a year.

GREEN CHILI-PEPPER JELLY

Steps:

• Rinse, seed and chop the chili peppers and bell pepper.
• In an electric blender, combine one-half cup of the vinegar, chili peppers and bell pepper.
• Process until liquefied.
• Pour into a large heavy saucepan or kettle.
• Use remaining cup of vinegar to rinse the blender; pour into kettle.
• Add sugar and cayenne pepper.
• Cook, stirring constantly, over moderate heat, to slowly bring mixture to boiling.
• Boil two minutes.
• Remove from heat and skim off foam with a metal spoon.
• Add green food coloring.
• Stir in pectin, mixing well.
• Pour into hot sterilized half-pint jars.
• Seal immediately with two-part lids.
• Process immediately in boiling water bath: five minutes at elevations from sea level to 1,000 feet; 10 minutes at elevations of 1,001 to 6,000 feet; and 15 minutes above 6,000 feet.