This easy to make Christmas Pepper Jam Recipe combines bell peppers, jalapeños 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!
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What makes this recipe irresistible
The jam combines red, green & yellow bell peppers, jalapenos peppers, and red pepper flakes - along with cider vinegar and sugar. It's sweet and spicy!
Pepper jelly is delicious on a bagel with cream cheese and terrific over a block of cream cheese for an appetizer. You can even use it as a glaze over bbq chicken or pork, this is a great recipe!
Ingredients you’ll need
This is an overview of the instructions. For the complete directions just scroll down to the bottom! It's a combination of spicy and sweet peppers.
- green bell peppers
- sweet red peppers
- yellow bell pepper
- jalepeno peppers, fresno peppers, really any hot peppers
- red pepper flakes
- teaspoon salt
- apple cider vinegar
- pure cane sugar
- low sugar Sure-Jell pectin pink package
Variations
Some people use just green peppers and add green food coloring to the jam, but I prefer to use different types of peppers and omit food coloring.
Step-by-step instructions
Even if this is the first time you've made jam, as long as you follow the instructions, you can do this!
- Step one - Most of the work is done by the food processor. Chop 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 to the pepper mixture, (check the recipe for complete directions). Stir and to bring to a boil.
- Step three - Boil hard for exactly one minute and then remove from the stove.
- Step four - Immediately ladle it into jars within a ¼ inch of the top.
Before putting the lids on the jars wipe the top of the jars. This will ensure you get a good seal and takes just a moment.
- Step five - Place the sealed jars 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.
This recipe makes six 8 ounce jars of pepper jam.
Be sure to check out this post - How to make Jam. It contains all my best tips and tricks to make homemade jam. Think of it as everything you wanted to know.... but we're afraid to ask!
Canning supplies you'll need
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- Canning Essentials Kit – this contains the basic thing you’ll need to make this jelly!
- 4 or 8 ounce canning jars with lids and rings
Frequently asked questions (FAQ’s)
Don't be over-anxious, this jam can take up to a week to set completely, be patient. If it doesn't set (after a week), 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. And again, ladle it into jars and seal.
If you leave the seeds in, it will be spicer. If you prefer a more mild flavor, remove the seeds. You do YOU!
After opening/unsealing the jam it should be refrigerated. If the jam is properly sealed it does not need to be refrigerated. Store in a cool dry place like your pantry.
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 while it cools - upside-down, then right-side 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!
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.
Sealed jars properly stored in the pantry will last up to a year.
High altitude processing times
- 1,001 to 3,000 feet – increase processing time by 5 minutes
- 3,001 to 6,000 feet – increase processing time by 10 minutes
- 6,001 to 8,000 feet – increase processing time by 15 minutes
- 8,001 to 10,000 feet – increase processing time by 20 minutes
It's important to check your altitude and adjust accordingly. Especially for thicker jams or fruit spreads that may need extra time to ensure proper sealing and consistency. For best results, follow the recipe exactly.
Deb’s tips for the perfect jam
- This is not a terribly spicy jam, but fair warning, the last thing you'll want to do as this is stick your face into all of that steam! Especially if you're wearing contacts. The contacts can easily absorb heat and spices and will make your eyes really sting!
- Don't use less sugar than the recipe calls for.
- Don't use less fruit than the recipe calls for.
- Use the brand of pectin the recipe calls for.
- 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 (and the jam will set too! 😋)
More excellent jam recipes
Here are a couple more homemade jam recipes I think you'll enjoy. Just click on the photo to take you right to the recipe.
Click through for the most amazing Gourmet Jam Recipes!
Serve with
- As an appetizer on a charcuterie board - spoon the hot pepper jelly recipe over a block of cream cheese and serve with crackers.
- Breakfast - toasted bagels topped with cream cheese, smoked salmon and pepper 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!!
My two cents on making jam
Don't let all the instructions keep you from making this jam - you will love it I promise!
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?
Got any questions? Ask away! Just leave a comment below. I'd love to hear from you!
Jalapeno Jelly Recipe
Ingredients
- 2 green peppers
- 2 red bell peppers
- 1 yellow bell pepper
- 4 jalapeño peppers or use a combination of fresno and jalapeno pepper.
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- ½ cup water
- ½ 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 ¼ 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 seeds and 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 chopped peppers, red pepper flakes and salt in a heavy bottom pan. Add cider vinegar and 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 full rolling boil (one that you can't stir down add the remaining sugar and return to a boil, again stirring constantly.
- Bring to a hard boil and boil hard for exactly one minute and remove from heat. Using a ladle and while it is hot, pour jelly into hot sterile jars.
- Clean the tops of the jars carefully (so you get a good seal). Place lids on jars and screw bands on jars.
- Place jars in boiling water bath for 10 minutes - this will help seal the jars. Make sure the entire jar is submerged.
- 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.
Notes
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Nutrition
Recipe backstory
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!
Kally says
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?
Bowl Me Over says
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.
Lauren says
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.
Bowl Me Over says
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?
Dana says
I was wondering the same thing! I got 3 1/2 pint jars when finished. I didn’t get smaller jars.
Linda says
Made this today. It is cooling and the family can't wait to try it. It looks beautiful just like yours.
Bowl Me Over says
Thank you so much for sharing, I'd love to see pictures of your jam! It's so pretty, looks like stained glass huh? I know you'll enjoy it too!!
Ashley says
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?
Bowl Me Over says
Shoot! I just LOVE that jam, I'm sorry you can't find Sure Jell. I'm not familiar with the product you mentioned. The sure-jell product is 1.75 oz. Is that the same? If not, you can order it here from Amazon - https://www.amazon.com/Sure-Jell-Sugar-Pectin-1-75/dp/B00MMHRR8W/ref=sr_1_4_a_it?ie=UTF8&qid=1505942919&sr=8-4&keywords=surejell Without using that product I just don't know how it will work in the jam, I'm sorry! 🙁
Kate says
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!
Bowl Me Over says
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!!
Nevada says
Hi there! Just made this recipe and my peppers are all floating to the top. I’ve taken them out of the water bath canner and lids have now sealed. Do you flip the jars every 20-30 minutes for a full 24 hours as they sit? Thanks!
Bowl Me Over says
I would flip the jars for the 3-4 hours. Once the jam begins to jell and cool the bell peppers begin to distribute and won't float to the top. Enjoy the jam, this is one of my favorite jams!
April J Harris says
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!
Bowl Me Over says
Thanks so much April!!!
Healing Tomato says
I LOOOVE Christmas in July, almost as much as Christmas in December. That pepper jam looks so very very delicious.
Bowl Me Over says
Thanks Rini - I bet you'd really enjoy it!
Sabrina @ Dinner, then Dessert says
I absolutely LOVE pepper jam. One of my favorite things to do with it is make grilled cheese sandwiches. Pepper jam and cream cheese on potato bread. SO GOOD.
Bowl Me Over says
ooooh!!!! That sounds delicious - what a GREAT idea!!! Definitely trying - thanks Sabrina!!!
Kimberly Ann @ Bake Lovve Give says
What a fun family reunion idea! We love jalapeño jam during the holidays, can't wait to give this bell pepper version a try!
Bowl Me Over says
Definitely Kimberly Ann - I hope you do try & let me know what you think!
Marye says
That Jam sounds amazing! It is definitely prettier with all the pepper pieces mixed in rather than sitting on top.
Bowl Me Over says
Thanks Marye! I'm with you, I like the peppers spread thru-out the jam.
Denise says
I have made this for the past few years and my family LOVES it. I gift it to coworkers and friends, and they beg for more. The color and texture set it apart from other pepper jams/jellies. I do sometimes stress over the size of my peppers, for fear of throwing off the recipe ratio. The peppers just seem to be so much bigger than those I grow in the garden. So far no problem. Making another batch today and the red peppers I found at the store seemed huge. Hope it works! If anyone knows an estimate of the cups of pepper (after chopping in processor) please share! Again, it is delish and great on pork as well as cream cheese.
Debra Clark says
Thank you so much for the glowing review on the jam Denise, I appreciated it!! I definitely need to get that measurement on the blog post. Next time I make the jam, I will measure and provide that information. Thank you!
Rebecca @ Strength and Sunshine says
I've always been so interested in making a pepper jam! It sounds so cool!
Bowl Me Over says
Give it a try Rebecca, this is a really easy jam to make, the food processor does all the work!
Joanne T Ferguson says
What a great recipe! I have always wanted to make pepper jam! Pinned and shared!
Bowl Me Over says
You ROCK Joanne! 😀 Thanks so much for the share!!
Debi @ Life Currents says
This looks stunning. I adore savory jams like this, especially served over cream cheese with some crackers. Yum! I can't wait to try this one. Pinning to make soon!
Bowl Me Over says
Nailed it - jam, cream cheese & crackers, too yummy!
Camilla says
Absolutely love this tangy jam - perfect with cheese at Christmas:-)
Bowl Me Over says
Oh yes!!!
Lauren @ Wicked Spatula says
I adore pepper jam! I could eat it on just about anything.
Bowl Me Over says
Me too - so yummy! Thanks Lauren for stopping by!
Laura says
I love pepper jam and this one looks wonderful! I also love the idea of a theme for reunions--I might attend more if mine ever did that!
Bowl Me Over says
I love the themes too Laura - makes it a bit more fun! And thanks for the kudos on the jam! 😀
Melissa says
What a fun way to keep the Christmas spirit all year long. I love pepper jelly!
Bowl Me Over says
Thanks Melissa, it was a blast!!
Michelle @ The Complete Savorist says
Ha, Christmas in July, perfect way to feel cool in the summer heat, particularly with this pepper jam. It looks wonderful and I bet it is fantastic against the cool, creamy cream cheese.
Bowl Me Over says
Definitely a great combo Michelle - I also used it over goat cheese with a raspberry as an appetizer...YUM!
Alice says
I dont know if I'll be brave enough to try making this myself but it sounds divine! 🙂
Bowl Me Over says
You could do it Alice, it's really an easy jam!!!
mimi says
that looks absolutely delicious!!! love that you have a reunion theme!
Bowl Me Over says
Thank you Mimi, it's such a yummy jam! The reunions are always fun, I don't think anyone takes themselves too seriously - great group of family!
Kim says
Is the really watery until it cools
Bowl Me Over says
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.