With a Grateful Prayer and a Thankful Heart: Pepper Jam

Wednesday, July 11, 2012

Pepper Jam

This past spring, a friend brought over a dip that our Bible Study Group devoured! It was a simple dip she made with cream cheese and pepper jam. I had never heard of pepper jam and searched for a recipe.

I made a batch using the recipe that comes with SURE-JELL Fruit Pectin.
I love the rich jewel tone color.
Since it was my first batch I went light on the jalapeño peppers but next time I will increase the ratio closer to the 1-cup the recipe calls for.
SURE.JELL Hot Pepper Jelly

2 red peppers, seeded, finely chopped (about 1-1/2 cups)
2 green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1cup cider vinegar
1pkg. SURE-JELL Fruit Pectin
1/2tsp. butter or margarine
5cups sugar, measured into separate bowl (See tip below.) make it

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PLACE peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

kraft kitchens tips
For hotter taste, leave in some of the jalapeno seeds. Protect hands with rubber gloves while preparing jalapeno peppers.

To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

servings total:
About 6 (1-cup) jars or 80 servings, 1 Tbsp. each
nutritional info per serving Calories 50.
Simply mix desired amount of pepper jam into softened cream cheese (I used Neufchâtel ) to preferred consistency.  Spread on crackers or bagels.
Mini Cream Cheese and Pepper Jelly Phyllo Cups
6  frozen phyllo sheets, thawed (I used mini fillo shells and omitted the butter)
2Tbsp.  butter, melted
1pkg.  (8 oz.) PHILADELPHIA Cream Cheese, cut into 36 cubes
6Tbsp.  30 Minutes to Homemade SURE.JELL Hot Pepper Freezer Jelly make it
HEAT oven 350°F.

BRUSH 1 phyllo sheet with butter; top with second phyllo sheet. Brush top with butter; cut into 24 (2-inch) squares. Stack 2 squares, on an angle, to make 4 thicknesses; repeat with remaining phyllo sheets and butter. Press 1 stack into each of 36 miniature (1-1/2-inch) muffin cups.

ADD 1 cream cheese cube to each cup. Bake 20 min. or until cream cheese is melted and pastry is golden brown. (I baked 15 mins.)

TOP each serving with 1/2 tsp. 30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly.


Maple Lane said...

Your jelly turned out beautifully. I know this would be so tasty! Thanks for the recipes and tips.

Keri On said...

Well, this looks delicious! I haven't heard of pepper jam but will certainly give it a try! Thanks for the wonderful instructions!

Hanni said...

Looking so yummie! I love pepper jam! In Hungary we have lot of traditional foods with paprika. We are making jams from it too, similar to yours, but we took tomato into that. I love eating it in Winter... just a bite of Summer :)

podso said...

Wow it looks good. I think I have had something similar to this with brie? You have a way of photographing everything into rich beauty! (not that it isn't, but you really could publish a book of your photos.)

Gail @ Faithfulness Farm said...

Oh, these are soooo addicitive :)

Very yummy to have on hand for quickie snacks and drop-by company.


Happier Than a Pig in Mud said...

This is a great jam, I've made it myself. Glad you're enjoying it too:@)

renee @ Singing With Birds said...

Ooooh, I love red pepper jam over cream cheese, but I've never made my own. Thanks so much for a delicious looking recipe and your phyllo cups are perfect for it.

NanaDiana said...

My husband would LOVE this- I couldn't eat it but he sure would! xo Diana

Just a little something from Judy said...

This is a staple in my refrigerator. I think mixing it with cream cheese makes a delicious tasting appetizer. I never made it though and I appreciate that you shared the recipe. Thank you!

This past weekend my daughter was here. She spread the pepper jelly on bread on one slice of bread, and a light touch of mayo on the other slice. She added sliced smoked turkey and cheese slices. It was a delicous sandwich!

I can't wait to try the phyllo cup recipe.

Tammy@Simple Southern Happiness said...

You do have the eye for food photography. Each photo make me want to rush out into the kitchen and cook. This one is no exception.

I am finding out some of the blogs I was following were kicked off my list, yours was one, I have no idea why? But it makes me not want to take a break from blogging again as I am running into all sorts of unhappy surprises.

Debbie Petras said...

This jam does look good! I love spicy foods. I think I'll have to pin this one to Pinterest and maybe I'll try making some myself. Thank you for sharing.

Blessings and love,

Susan said...

Hi LDH....Love pepper jelly. I've served it poured over a block of cream cheese, rather than mixed. Always yummy. Yours looks great! Susan

marie said...

Okay...cooking/canning is not my favorite thing to do. But this looks awesome. I may have to try my hand at this! Thanks for sharing.

lovestitch said...

Oh your pepper jam looks so yummy! Wish I could try it :)! Thank you for the excellent directions!
Hope your day is gorgeous!!
Best wishes, LS

Anna said...

This looks so delicious! I am hoping to do my first solo canning this year, and this is definitely on the agenda!

Janette@Janette's Sage said...

Oh this is going on my canning list..I have had it before and loved it
Thanks for all the wonderful instructions since I am still learning
Right now I have to go make jam with the wild grapes I picked yesterday

Walking on Sunshine... said...

Wow, those look amazing! I've tried that recipe but using strawberry jam. I bet it's delicious with the pepper jam, which I've never had either! It just sounds like something I would enjoy! Hope you're having a good day.

Winnie said...

Never tasted pepper jam but it looks wonderful. I'm sure I'd love it, especially on a slice of good challah

Maryann said...

This looks like a winner. I love pepper jelly especially on cream cheese with crackers. I have never made it before but think I am going to give this recipe a try. Thanks for sharing it

Gypsy Heart said...

This is a well known commodity in Texas. :) Would you believe I've never made it though? There's a farmer's market near me that sells a great one but I think I should try your recipe. Yours looks beautiful! I'm so glad you tried it ~


Gypsy Heart said...

This is a well known commodity in Texas. :) Would you believe I've never made it though? There's a farmer's market near me that sells a great one but I think I should try your recipe. Yours looks beautiful! I'm so glad you tried it ~


lindsey said...

This sounds wonderful, my family would love it. You jars are great...we dont have anything like these in the UK :(


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