I have way too many jalapeno and aji rico peppers (a slightly milder, light green pepper) than what I know what to do with. I've made pickles, used them in salsa, and several bags chopped and frozen and still had more coming all summer! This summer was very hot, and they had been thriving. I had some bell peppers as well to use in this jam. This goes great on toast topped with scrambled eggs, use to flavor sauces, and flavoring in meat marinades. The "spicy" parts of the peppers are in the inside white core/ribs, which can be removed if you don't like your jam as spicy. I roasted everything in the oven first, which is entirely optional but it adds another layer of flavor and reduces the level of spice. I am also canning this for long-term storage. This makes 6 half pint jars.
Also, it is advisable to wear gloves when chopping the peppers, otherwise you'll get an unpleasant surprise later if you wear contacts
Ingredients:
2 cups jalapenos/aji rico peppers (about 10-15 whole peppers depending on size) cut in half (if roasting first) or diced. Remove the seeds and white membranes to reduce spice level
2 cups bell pepper chopped in 2" chunks (if roasting) or fine diced. Any color pepper is fine.
1/2 cup chopped onion
1 1/4 cup apple cider vinegar
6 cups sugar
1 packet pectin (I used Certo, found in the grocery store by the canning section)
Instructions (Making Jam)
1) If roasting the ingredients: Lightly oil the peppers and onions, spread onto a baking sheet and bake at 400F for 15-20 minutes or until softened
2) Once cool enough to handle, use a food processor or finely dice everything by hand. Transfer to a larger pot.
3) Add the sugar and vinegar to the pot and bring to a rolling boil on medium-high heat. Keep stirring so nothing burns, about 10 minutes.
4) Add the pectin and keep boiling 2 minutes
Canning Instructions:
1) Fill water bath canner with enough water to cover jars by 1-2 inches
2) Sterilize jars in hot, soapy water or use the dishwasher. Keep jars hot by placing in canner as it heats up. Sterilize lids and rims by boiling several minutes.
3) Transfer hot jam into hot jars, leave 1/4" headspace. Scrape along inside with a spatula.
4) Wipe top edge/rim with damp paper towel and center lid. Screw on rim until finger-tight.
5) Boil jars for 10 minutes. Allow to sit in canner for 5 minutes before removing, place on towel on counter.
6) Leave undisturbed for 24 hours. Jars that are sealed should not give in the middle. Unsealed jars should go in the fridge and use within 3-5 weeks. Sealed jars are shelf-stable for 1-1.5 years.
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