hot pepper jam

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Where did the summer go? All of a sudden I blink and we are talking about back to school fashion and supplies on EVERY channel and in EVERY store!! And although my favorite season is fall…(yay Christmas is coming!!)…I’m not ready to let go of all the colorful summer fruits and veggies! I better run to the kitchen and stuff a couple heirloom tomatoes in my mouth right this second!

So I suggest if you like it hot you had better plan to make a few jars of this pepper jam to store for a gloomy winter day when you are in need of something other than butternut squash and kale. It’s the perfect combination of spicy and sweet and it’s great on some crackers with cheese or used in a marinade.

Feel free to use whatever mix of peppers you can get your hands on. I like a combination of different levels of heat and I de-seed my pepper so that the jam is not too spicy. I’m sure depending on the type of peppers you use will vary the spiciness.


3 cups mixed peppers cored and minced or finely chopped in your food processor

3 cups sugar

3/4 cup apple cider vinegar

Add the peppers to a large pot and bring to a rolling boil with the sugar.

Mix in the apple cider vinegar and boil until set. About 15 minutes. Ladle into clean sterilized jars and process in a water bath for 15 minutes.