Jar of Hot Pepper Jam on silver counter.

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 252kcal
Author Deb Clark


  • 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.



Calories: 252kcal | Carbohydrates: 63g | Sodium: 63mg | Potassium: 139mg | Fiber: 1g | Sugar: 61g | Vitamin A: 945IU | Vitamin C: 78mg | Calcium: 5mg | Iron: 0.3mg