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!
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!
Grocery List for Pepper Jam
- green bell peppers
- red bell peppers
- yellow bell pepper
- jalepenos peppers
- red pepper flakes
- teaspoon salt
- cider vinegar
- 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!
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!
Want all of my tips to make the best Homemade Jams and Jellies?
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.
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!
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.
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 firstname.lastname@example.org. 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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Sweet and Spicy Christmas Pepper Jam
- 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
- 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.