Hot Pepper Jam

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I first tasted hot pepper jam at a wedding about 10 years ago when it was served as an appetizer with cream cheese and crackers. Yum!! I never got around to making it myself until this year. I planted a Habenero plant in the garden and the yield from one plant is astounding! So I did some digging and found what I was looking for on Cooks.com.

 
I like the texture of ground peppers better than the ones that come through a food processor so I used my trusty hand crank grinder. Do remember to wear gloves because these peppers as you well know are HOT and leave your hands burning for a long time afterwards if you don't. In fact I had trouble breathing as I was grinding the hot ones. (cough, cough)
 
12 bell peppers,
(I used green, yellow, and red ones)
20 Habenaros
1 Tablespoon Sea Salt
1 cup apple cider vinegar
3 cups sugar
 
Turn oven to 200°. Place clean ½ pint jars (about 10 of them) on a baking tray along with the flat lids. Heat in the oven while the pepper mixture cooks.
 
Grind all the peppers together and drain well. Add the rest of the ingredients and stir. Bring to a boil over medium heat. Reduce heat and simmer for 30-45 minutes or until reduced by half.
 
It's good to wear some type of gloves meant for canning for the next step!
 
Remove jars from oven and fill with pepper jam leaving about an inch head space. Clean the top rim and cover with canning lid. Adjust canning ring tightly and turn jar upside down and allow to rest on the counter until completely cold.
 
Enjoy on crackers with cream cheese, on sandwiches or quesadillas, etc.
 
It's delicious! and HOT!!

 
Linking to:
Mealtime Mondays, Time Travel Thursday, Home Sweet Home, Debbiedoos
 
♥Blessings!

Comments

  1. AnonymousSeptember 5, 2012 at 10:16 AM

    OHHHHH that looks good! On top of that cream cheese - perfection :)
    Mary x

    ReplyDelete
  2. UnknownSeptember 5, 2012 at 2:14 PM

    I love pepper jam - it's a wonderful thing to have around to whip up a yummy appetizer in a pinch!

    ReplyDelete
  3. Tobins' TastesSeptember 5, 2012 at 9:10 PM

    I love pepper jelly and I can never find it fresh anywhere! Love the idea of using the grinder for the texture.

    I would love for you to share this at Mealtime Monday!

    Kaylee
    www.couponingncooking.com

    ReplyDelete
  4. Patricia @ ButterYumSeptember 5, 2012 at 10:58 PM

    I'm a new convert to pepper jelly on cream cheese too. LOVE the stuff. I had to search all over town for the peppers though... not very popular in my town. I only made a mini batch because I wasn't sure if we were going to like it or not, but will make a full batch next time. Great stuff.

    ReplyDelete
  5. PamSeptember 6, 2012 at 10:06 PM

    I bet it tastes so good!

    ReplyDelete
  6. MichelleSeptember 8, 2012 at 5:55 PM

    yum! I've been on a canning frenzy :) I pinned this from debbie doos and I'm GLAD!

    ReplyDelete
  7. Alex StaffSeptember 21, 2012 at 11:22 AM

    Hot pepper jam?! Wow! I can’t believe a jam crazy person like me hasn’t had the chance to get a taste of this yet. Hmm. Is it too hot? Or is there sweetness in the jam to balance the kick of the peppers? Guess I have to try that recipe out to see for myself.

    ReplyDelete

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