Tuesday, April 12, 2016

J is for Jam- #AtoZChallenge

This week I'm going to share another favorite recipe with you all. Since today is brought to you by the letter J, why not write about how J is for Jam? 

In this case, chili jam, and that's not as weird as you might think. Made with homegrown peppers and chilies (or store bought, they work great too) this jam brings to mind good memories, of past family holidays. Memories of Mum spooning hot pepper jelly (properly hot pepper jelly too!) over a block of cream cheese to make a spread for crackers so we could have snacks during holiday parties with our relatives. This recipe is a little thicker than a traditional jelly, and it sets well.

Try this jewel bright jam on buttered bread, chicken, pork, poured over cream cheese to make a party spread, used a bbq glaze on grilled or baked meats, etc. One of my favorite uses for it is as a hot dip for fried chicken hearts.
De-seed the bell peppers, but leave the seeds in the chilies if
you want the heat.

Sweet Hot Chili Jam

2 chopped bell peppers (color of your choice)
1 cup (about 6-7) of chopped chilies (preferably matching in color)
1 1/2 cup apple cider vinegar6 cups of white sugar
1 package of JamSetta powdered pectin

1 packet of Kleerview squares

1. Wash and sterilize your jam jars, and keep handy in a pot of not quite boiling water.

JamSetta pectin and Kleerview covers
2. Place the chopped peppers in a heavy pot, and add the apple cider vinegar. Use a stick blender to puree the peppers into a fine mixture. Add the sugar and place on the heat. Bring to a full rolling boil.

3. Add the JamSetta and stir well. Bring to a boil a second time, for 1 minute. Test the jam for set by spooning a small amount onto a saucer that was chilled in the freezer. If it thickens and isn't runny, you are ready to bottle. Remove from heat, and skim the scum off the surface.
Red and green chili jams. (Yellow chili jam not pictured)

4. Pour your jam into your sterilized jars using a bottling funnel. Wipe the rims of the jars with a clean cloth. Dampen the side of a Kleerview cover, spread evenly over the top of the jar, and secure with a rubber band.

5. Leave the jars to cool, undisturbed, until the tops are sealed. Store in a cool, dry place.


Pepper color makes a difference. Use all green peppers/chilies for a nice green color and a gentle spiciness. Use red peppers and chilies for a little more heat. Use yellow bell peppers for a sweet, no heat jam, or add orange habaneros for a bigger kick. The spiciness can be altered depending on the type of chili you use. Have fun and experiment!

I hope you enjoy this recipe, and I look forward to when I myself can make it again. :) Check back in tomorrow and see what I have to post for K!


  1. I've had a similar type of Jam over cream cheese with crackers, but have never tried to make it myself. Thanks for sharing the recipe!

  2. I really like pepper jam. Thanks for the recipe! I'll be pinning it. Jam was my word for J as well, but I'm blogging about books for the #atozchallenge.


Please feel free to share your comments, questions and experiences.