Every time that I make this Easy Sweet Pepper Jam recipe, I get so excited.

Not only do I get to enjoy the canned sweet jam throughout the year, but I also get to share it with others.

sweet pepper jam over cream cheese — One of our favorite, and easiest appetizers – Sweet Pepper Jam over cream cheese.

In fact, this easy sweet pepper jam recipe is one of my favorite items that I include in my homemade Christmas gifts.

I add it to our homemade gift crates along with some homemade Apple Butter, Artisan bread, salsa and more.

And when I get to see the smiling faces of those lucky recipients, it makes my heart fill with joy.

Eating Sweet Pepper Jam

But I wasn’t always a fan of Sweet Pepper Jam. In fact, I didn’t even try it until I was in my 20’s.

Although I grew up working in the garden alongside my parents, I was hesitant to try any pepper. Especially if it was red!

Even though my family kept reassuring me that the large red bell peppers were sweet, I didn’t believe them.

red pepper for red pepper jam — Red Peppers in the ***food processor***.

I had only tasted red peppers that were blistering hot, and I wanted nothing to do with them!

So for many years, I stuck with eating just green bell peppers.

That was until I was at a work potluck and sweet pepper jam was spread on top of a bar of cream cheese.

This not only looked interesting, but it smelled delicious as well. My coworker reassured me by explaining that if I could handle eating Cowboy Candy on top of crackers, that I would absolutely love this appetizer.

Not wanting to seem like a whimp, I loaded my cracker with some cream cheese and Sweet Pepper Jam.

diced red peppers — Red peppers diced in seconds.

I instantly fell in love!

The sweetness of the jam blended perfectly with the cold cream cheese. And the saltiness of the cracker added the perfect balance to the appetizer.

So the next time that I went to our local Farmer’s market, I purchased a jar of Sweet Pepper Jam.

It was gone in just a little over 48 hours! The entire family devoured the entire jar and had it with just about every meal.

The sweet pepper jam replaced our strawberry honey jam as the preferred spread on toast. And when we grilled out chicken breasts there was no more grabbing the Homemade Barbecue Sauce. Instead, the jar of sweet pepper jam became the condiment of choice.

jalapenos — It’s okay to use peppers that aren’t perfect – they are going to be diced anyway.

That is when I knew that I would have to learn to make my own!

Making Easy Sweet Pepper Jam

And it couldn’t be easier!

Easy Sweet Pepper Jam requires only 6 Ingredients. That is it!

Three different types of peppers are used in this recipe. And it is combined with apple cider vinegar and sugar.

And the final ingredient: Sure-Jell powder pectin. This is a standard item to help thicken up the sauce and allow it to gel into the consistency of jam.

But the best part of all, the sweet pepper jam can be processed in a hot water bath canner! In fact, this is one of the easiest canning recipes out there.

But be aware! The preserving process goes so fast, so you must have everything prepared ahead of time!

Chopping the Peppers

The absolute easiest and most productive way to process the peppers is to use a food processor.

You want the peppers to be finely diced. Of course, you can do this by hand, but it will take you what will seem like forever.

cooking red pepper jelly — All the ingredients are in the pot and ready to be made into jam.

We use our Hamilton Beach Duo Food Processor and we literally have all the peppers cut up in less than 5 minutes!

Boiling The Mixture

The key to this sweet pepper jam recipe is to let the mixture come to a boil not once, but twice.

Once the peppers have been added to the pot, add the vinegar and pectin. Heat until the mixture comes to boil.

Then add the sugar, stirring as you pour it in the pot. Once the mixture begins to boil set a timer and boil for exactly 1 minute!

boiling red pepper jelly — After the last boil, remove any foam that surfaces to the top of the pot before canning.

This will allow the mixture to set up to the appropriate consistency.

Water Bath Canning

All that is left to do is to pour the mixture into hot, sterilized jars and get them ready to be processed in a Water Bath Canner.

This recipe makes approximately 6 half-pint jars. Place the jars in the water bath canner as the water begins to heat up.

Once the mixture has completed the second boil for one minute, immediately ladle the sweet pepper jam into the jars.

filled jars of jam — Fill the mason jars and wipe the rim before adding the warm lid.

Wipe the rims clean and add a warm lid. Secure the band and using a jar lifter, place the filled jars back into the water bath canner.

Being sure that the water is 1-2 inches above the top of the jars, bring to a boil.

Once the water is at a rolling boil, start a timer for 5 minutes.

Then carefully remove the jars (using the jar lifter) and place on a thick towel.

jars of red pepper jam — Jars of Red Pepper Jam cooling.

Let cool completely for 24 hours. Before storing, be sure to check the tops of the lids for a proper seal.

In order to do this press down on the top of the lid. If there is movement, the jar did not seal. Place the unsealed jar in the refrigerator.

For those jars of Sweet Pepper Jam that sealed properly, store in a cool dark place for up to 1 year.

Enjoy!

Mary and Jim

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Easy Sweet Pepper Jam Recipe

Sweet red pepper jam made from fresh sweet and green peppers with a tiny bit of heat that makes for the perfect addition to appetizers, poultry or given as a gift.

Servings 6 half-pint jars

Ingredients

3 cups finely chopped red bell pepper
1 cup finely chopped green bell pepper
1/4 cup finely chopped jalapeño pepper
1 cup apple cider vinegar
1 (1.75 ounce) package SURE-JELL powder pectin
5 cups white sugar

Instructions

Sterilize your mason jars and begin to heat your water in your hot water bath canning pot. Place lids in a small skillet and cover with water and heat on medium-low.
Place the finely chopped red, green, and jalapeño peppers into a large saucepan over high heat.
Pour in the apple cider vinegar and stir in the Sure-Jell pectin.
Bring the mixture to a full boil while stirring constantly.
As soon as the mixture comes to a rolling boil stir in the sugar. Return to a boil and boil for exactly one minute.
Remove from the heat and skim off any foam that has collected on top of the surface and discard.
Then, quickly ladle the jelly into your hot jars, leaving ¼ inch of headspace.
Wipe the rim and add the heated lid and then screw on the bands to finger tightness.
Place the jars into the canning pot and be sure that water is 1-2 inches above the top of the jars.
Bring water to a boil and process for five minutes.
Using jar lifters remove the jars to a thick towel on the counter and let them cool for 24 hours. Be sure to check the jars after they have cooled to be sure that they sealed properly by pressing down on the center of the lid. If you can easily press down, your jars did not seal and need to be placed in the refrigerator.

Recipe Notes

Properly sealed jars can be stored in a cool dry place for up to one year.

Note – if you like a thicker spread, add an additional ½ box of Sure-Jell pectin

Recipe courtesy of Old World Garden Farms.