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)
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!!