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Christmas in July Pepper Jam

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Christmas In July Pepper Jam Recipe combines bell peppers, jalapenos and red pepper flakes with cider vinegar and sugar. Resulting in a sweet and spicy jam that is so delicious! Homemade Jam is easier to make than you think and it makes a great gift! Make it today, you’ll love this jam!

First Published: August 1,2015… Last Updated: April 26, 2019
Bagel slices with cream cheese topped with Pepper Jam with jar of jam.

Use this jam to top a bagel or glaze chicken, pork or fish!

Pepper Jam Recipe

In 2015 the theme for our family reunion was Christmas in July. It was held in a little town near the Oregon Coast called Siletz. My Uncle Bill and Aunt June hosted and we had about 35 in attendance!

They did it up right too with a Christmas Tree – filled with presents – two wrapped presents for everyone, Christmas cookies and tons and tons of GREAT food!

There were plenty of laughs, giggles and stories, lots of laughter and fun to share. Family is the best, wouldn’t you agree?

We got into a bit of a Facebook exchange before the reunion. We were all supposed to dress up in Christmas attire (unfortunately I forgot mine…)  One of the suggestions was that I was supposed to make eggnog.

Well knowing the forecast, I was pretty sure the weather was going to be hot, hot, hot and so instead I decided to make something at home that I could bring. And since the theme was Christmas….I decided to bring a rainbow of jams for everyone – Peach Jam, Homemade Strawberry Jam, Orange Jelly; Sunshine in a Jar! and my newest Sweet and Spicy Christmas Pepper Jam!

Dan and Deb holding wrapped Christmas presents.

Dan and Deb at Uncle Bill and Aunt June’s house for the family reunion.

Grocery List for Pepper Jam

  • green bell peppers
  • red bell peppers
  • yellow bell pepper
  • jalepenos peppers
  • red pepper flakes
  • teaspoon salt
  • cider vinegar
  • sugar
  • ow sugar Sure-Jell pectin pink package

Pepper Jam Uses

  • As an appetizer – top off a brick of cream cheese and serve with crackers
  • Breakfast – toasted bagels topped with cream cheese, smoked salmon and jelly
  • A spoonful in homemade salad dressing adds so much flavor!
  • Use as a glaze for grilled pork, chicken – this is a terrific glaze on shrimp or salmon also!!

Do you refrigerate the jam?

Yes after opening/unsealing the jam it should be refrigerated.

How do you keep peppers from floating in the jelly?

The flakes of peppers will automatically float to the top as the jam cools and jells. Though controversial I will flip the jam every half hour or so as it cools – upsidedown, then rightside up.

This is controversial because some people say it will affect how the lids seal the jar. Frankly you can easily test if the jars are sealed by pressing on the lid.

I like how looks, plus the flavor is evenly distrusted thru the whole jar, which makes it that much better!

Is jam and jelly hard to make?

No, if you can read and follow directions, you got this!

Helpful hints for making pepper jam recipe

  • don’t use less sugar than the recipe calls for
  • don’t use less fruit than the recipe calls for
  • don’t substitute a different pectin (see link below)
  • when it says boil exactly one minute, set a timer and boil exactly one minute!

I know…. lots of do’s and don’t’s but follow the recipe and you’ll be set!

What happens when your jam doesn’t set?

  • Don’t be over-anxious, this jam can take up to a week to set completely, be patient!
  • You can remove it from the jars, pour it back in a pan and boil it again, adding another packet of pectin and bring it back to a boil, boiling for exactly one minute. Ladle into jars.
  • Lable it as a glaze and enjoy!

 

Jar of Hot Pepper Jam on silver counter.

Hot Pepper Jam makes a great hostess gift!!

Hot Pepper Jam

The jam combines red, green & yellow bell peppers, jalapenos peppers, and red pepper flakes – along with cider vinegar and sugar, this is a sweet and spicy jam that is delicious!

Step by step photos to make Pepper Jam Recipe

Step one – Most of the work is done by the food processor. Start by chopping the peppers, remove the membranes and seeds and put into your food processor and pulse to chop thoroughly. You may have to do this in a couple of batches.

When you’re finished you’ll want the peppers completely chopped. If there are any large pieces, remove them and save for a salad or chop them by hand and toss them back in the pot.

Green, yellow, red and jalapeños peppers chopped in a food processor.

Chop them like so….

Step two – Then add the cider vinegar and sugar, (check the recipe for complete directions) and stir to bring to a boil.

Now this is not a terribly spicy jam, but fair warning, the last thing you’ll want to do as this is coming to a boil is stick your face into all of that steam! Especially if you’re wearing contacts. The contacts can easily absorb heat and can make your eyes really sting!

Speaking from experience here!

Pepper jam boiling on the stove being stirred with wooden spoon.

Step back from the steam!

Step three – Just follow the directions and after the jam is completely cooked, you will ladle it into jars within a 1/4 inch of the top.

Before putting the lids on the jars you’ll want to clean them off. This will ensure you get a good seal and takes just a moment.

Cleaning tops of jars filled with jam. This ensures a good seal.

Cleaning the jars to get a good seal.

Step four – Then the jars are processed in a hot water bath for 10 minutes. When you are finished, carefully remove the jars from the water and allow them to cool.

With this jam, I go a step further and every 20-30 minutes or so, flip the jars. This ensures the pieces of pepper will distribute evenly thru-out the jam. If you don’t, they will all float to the top. Now there’s nothing wrong with that, it’s just an extra step that makes the jam look a little prettier when it’s done.

Why didn’t the jars seal?

After all that work the jars didn’t seal! Why not? Because you didn’t clean the tops of the jars well. If the jars aren’t clean and the lids aren’t hot it will not seal.

Again, don’t let all the instructions keep you from making this jam – you will love it I promise!

This jam is AMAZING. On a toasted bagel with some cream cheese and a spoonful of jam…delish! It also makes a terrific glaze on pork or chicken and you can also use it to spice up your homemade salad dressing!

Any questions about making jam please comment below or email me at debra@bowl-me-over.com. I’d love to hear from you!

The best time is now to start making jams and jellies! They are such terrific gifts during the holidays – who wouldn’t love some homemade jam?

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Canning Essentials Kit – this contains the basic thing you’ll need to make this jelly!

WATCH THE STEP BY STEP VIDEO FOR THIS EASY PEPPER JAM RECIPE BELOW!

If you enjoy watching these videos make sure you subscribe to my YouTube Channel to be notified each time I share a new video!

Love this recipe? Please leave a comment with a five-star rating below, or pop me a note. I love hearing from you! If you make this, be sure to tag me on Instagram @bowl_me_over

Jar of Hot Pepper Jam on silver counter.
Print Recipe
5 from 7 votes

Sweet and Spicy Christmas Pepper Jam

Couple things to keep in mind when making jam. When you are boiling the fruit & sugar, it is a super hot mixture and will burn you in an instant. Be very careful!! Also, if a jar doesn't seal, you can always replace the lid (these cannot be reused) and re-process it in the water bath or simply refrigerate that jar.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Jams and Jellies
Cuisine: American
Servings: 6 7 pints
Calories: 252kcal
Author: Souper Chef Deb from Bowl Me Over

Ingredients

  • 2 green bell peppers
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 4 jalepenos peppers
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 3 cups sugar
  • 1 package low sugar Sure-Jell pectin pink package

Instructions

  • Measure 3 cups sugar into a large bowl. Remove 1/4 cup sugar and in a separate bowl, mix it with the powered Sure-Jell. Set aside both mixtures; the sugar and Sure-Jell/sugar.
  • Roughly chop all of the peppers. Carefully remove the seeds & membranes. Add them all to the food processor and pulse until they are well chopped, not pulp, but chopped. You may need to do this in a couple of batches.
  • Place the peppers, red pepper flakes and salt in a heavy bottom pan. Add cider vinegar & water. Add the Sure-Jell/sugar mixture and stir thoroughly. Place mixture over high heat and bring to a boil stirring constantly. When it comes to a hard rolling boil (one that you can't stir down add the remaining sugar and return to a boil, again stirring constantly.
  • Boil hard for exactly one minute and remove from heat. Ladle into clean, sterilized jars.
  • Clean the tops of the jars carefully (so you get a good seal). Place lids on jars and screw on the rings.
  • Place the jam in a hot water bath for 10 minutes - this will help seal the jars. Remove from heat and place them on a heatproof surface (I usually use a heavy cutting board. You'll hear the jars make a popping noise as they seal. You can check to see if the jars have sealed by pressing down in the center of each jar. If it is sealed, it will not move. If it didn't seal the "button" on the top will pop up & down.
  • If desired, you may want to flip the jars over ever 20 minutes or so for the first hour. This ensures the pieces of pepper will distribute evenly thru-out the jam. If you don't, they will all float to the top. Now there's nothing wrong with that, it's just an extra step that makes the jam look a little prettier when it's done.

Video

Nutrition

Calories: 252kcal | Carbohydrates: 63g | Sodium: 63mg | Potassium: 139mg | Fiber: 1g | Sugar: 61g | Vitamin A: 18.9% | Vitamin C: 94.6% | Calcium: 0.5% | Iron: 1.6%
Pepper Jam

Christmas in July Pepper Jam – This jam is AMAZING. On a toasted bagel with some cream cheese and a spoonful of jam…delish!

 

About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Comments

      • Bowl Me Over says

        August 12, 2018 at 10:23 am

        Yes! Until it’s completely cooled down it will be watery and the peppers will float to the top. The pectin can take up to a week to firm up completely. If I’m trying to make it look extra special I will keep flipping them about every half hour (upside-down then right-side up) for the first 2 to 2 1/2 hours or so. That way the peppers will distribute evenly thru the jam, rather than just float on top.

        Reply

  15. April J Harris says

    August 8, 2015 at 3:57 am


    What a fun theme for a family reunion, Deb! Your Pepper Jam sounds like it would be lovely all year round. Thank you so much for bringing it to the Hearth and Soul hop. Pinned and shared!

    Reply

  16. Kate says

    October 28, 2016 at 6:12 pm


    So excited I found this recipe. My grandfather use to make this for us and gift us jars at the holidays. Nothing beats it spread over cream cheese and served with crackers. I just picked a crop of peppers this evening from the garden! Can’t wait to make some this weekend 🙂 thanks and blessings!

    Reply

    • Bowl Me Over says

      October 30, 2016 at 10:40 pm

      I hope you really enjoy it Kate! We love this jam and you’re right, perfect over cream cheese w/crackers – YUM!! We’ve also enjoyed it w/pork tenderloin – super yummy! Thanks so much for taking the time to comment and let me know!!

      Reply

  17. Ashley says

    September 20, 2017 at 4:27 am

    I’ve made this and it’s amazing! I can’t find Sure-jell low sugar pectin this year, does a pack of Bernardin low sugar pectin work the same?

    Reply

  19. Lauren says

    November 1, 2017 at 11:21 am

    Do you have an estimate of the diced pepper in cups/oz/grams? Your final result says 7 pints, but not sure how accurately I can reverse engineer that.

    Reply

    • Bowl Me Over says

      November 3, 2017 at 10:20 am

      Hey Lauren, thanks for checking in! The amount of peppers you’ll need are 2 green, 2 red and one yellow bell pepper and 4 jalepenos peppers – the 7 pints refers to the finished product. Does that answer your question?

      Reply

  20. Kally says

    September 1, 2018 at 11:57 am

    Argh, I was just looking for ways to use peppers last week and didn’t come across this and they are now frozen. Think I could make this with thawed peppers?

    Reply

    • Bowl Me Over says

      September 1, 2018 at 6:37 pm

      I’ve never used frozen, but I would definitely give that a try Kally. I don’t think you’d have any problem with the jam setting, just be sure to drain them well and blot the peppers dry after they unthaw.

      Reply

    • Bowl Me Over says

      September 19, 2018 at 6:18 am

      Hey Brittany! Apple Cider is what you’ll use for this recipe. I’ve never used regular vinegar and I believe it would really change the flavor. Not saying it would be bad, but definitely different flavor.

      Reply

  22. Maria Junkman says

    October 15, 2018 at 4:21 pm

    I tried this, don’t think it is set. It has been about 3 hours and still runny. I didn’t drain the peppers and added a poblano so maybe why.? Will have to see if I can redo.

    Reply

      • Marian Junkman says

        October 16, 2018 at 9:28 am

        I didn’t get an email but it is much thicker today so I think it might be ok! Will let you know at 48 hours. Hoping so, can’t wait to try it! It is Marian but the email only had m so should have crossed. I’ll look again. Thank you for responding.

        Reply

          • Marian Junkman says

            October 18, 2018 at 12:24 pm

            Debra,
            I let this sit for 48 hours and it did set correctly. Put a jar in the frig and we tried today over cream cheese with crackers! Oh my gosh! It is awesome! My husband said perfect amount of heat! Thank you soooooo much! Going to make some more – my first time making jam.
            Marian

          • Bowl Me Over says

            October 18, 2018 at 8:42 pm

            Truly the BEST jam huh? I love this jam and I’m so glad you made it and shared!! Be sure to try the Bam Bam Pomegranate Jam and Ja Makin’ Me Crazy Mango Jam, those are so fabulous!

  23. Sandra says

    October 16, 2018 at 8:09 am

    Hi…..I can’t find the type of certo you are describing, can we use liquid certified, and how would that change the directions? Thank you.

    Reply

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Meet Souper Chef Deb

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Learn More . . .