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Christmas in July Pepper Jam

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Christmas in July Pepper Jam

This years 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?

Dan & Deb at Christmas in July

Dan & Deb at Christmas in July

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 at home)  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 upon Sweet & Spicy Christmas Pepper Jam!

Pepper Jam

Pepper Jam

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

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.

Chop them like so....

Chop them like so….

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 really 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 hot stuff and can make your eyes really sting, speaking from experience here!

Step back from the steam!

Step back from the steam!

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 the jars to get a good seal.

Cleaning the jars to get a good seal.

Then into the water bath they go 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 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.

Christmas Pepper Jam

Christmas Pepper Jam

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! 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?

Christmas Pepper Jam
5 from 7 votes
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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.
Course Jams and Jellies
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 7 pints
Calories 252 kcal
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

  1. 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.
  2. 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.
  3. 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.
  4. Boil hard for exactly one minute and remove from heat. Ladle into clean, sterilized jars.
  5. Clean the tops of the jars carefully (so you get a good seal). Place lids on jars and screw on the rings.
  6. 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.
  7. 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.
Nutrition Facts
Sweet and Spicy Christmas Pepper Jam
Amount Per Serving
Calories 252
% Daily Value*
Sodium 63mg 3%
Potassium 139mg 4%
Total Carbohydrates 63g 21%
Dietary Fiber 1g 4%
Sugars 61g
Vitamin A 18.9%
Vitamin C 94.6%
Calcium 0.5%
Iron 1.6%
* Percent Daily Values are based on a 2000 calorie diet.
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!

 

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Comments

      • 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. 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. 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

    • 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. 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. 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

    • 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. 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

    • 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

    • 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. 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

      • 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

          • 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

          • 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. 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 . . .