GREEN PEPPER JAM
Equipment & Tools
3 regular-mouth 8-ounce jars, rings, and lids
Plate
Water-boiling canning pot
Rack
Jar lifter
Saucepan
Thermometer
Strainer
Measuring cups and spoons
Cutting board
Knife
Large pot
Blender
Silicone spatula
Ladle
Wide-mouth funnel
Towel or drying rack
Splatter screen
Ingredients
Produce:
2 lbs green bell peppers
2 jalapeño peppers
Additional:
¾ cup white wine vinegar
2 tablespoons lemon juice
1 clove garlic
3 tablespoons pectin
2 cups sugar
Recipe Notes
Green Pepper Jam is a sweet-and-spicy addition to a full charcuterie board or a warm bagel with cream cheese. It very well complements the rich flavors of cheeses and salty flavors of crackers.
Let us understand how to control for heat, or spice, before we create this jam. To grow healthily and fully, jalapeño peppers have a natural defense mechanism. They produce an oil called capsaicin. Capsaicin is both produced and stored in the inner pith (the capsaicin glands and placenta) of the pepper. We are often advised to remove the seeds from our peppers to reduce their heat level, and this is because the seeds are also attached to the inner pith and are oftentimes more heavily coated in capsaicin themselves. The seeds themselves are not what produce a pepper’s heat; they are simply in very close proximity to the inner pith. Indeed, removing the inner pith and the seeds can help reduce heat levels.
Next, as jalapeño peppers ripen, they transition from green to red. Red peppers are older and more mature, so they’ve had more time to produce more capsaicin. Therefore, red jalapeño peppers may contain more heat than green.
If you wish to reduce heat levels as much as possible, choose young, green jalapeño peppers, and remove their inner piths and seeds. If you wish to maximize heat levels, choose more mature, red jalapeño peppers, and include their inner piths and seeds. My personal preference lies between. I gravitate toward green jalapeño peppers and include most, if not all, of their inner piths and seeds.
Step-by-Step Process
Yield: Approximately 3 8-ounce jars
Total steps: 25
Take a look around your kitchen. Make sure it’s a space in which you’re ready to spend some time. Turn up your favorite playlist, open a window, or light a new candle.
Prepare your ingredients, and read the full recipe. Set your ingredients out, and make sure you have every item you need before getting started. Read through each step below to learn your landscape ahead.
Place a plate in your freezer. This chilled plate comes in handy at Step 18 when you’re ensuring your jam has set and is ready to be ladled into your jars.
Prepare your water-boiling canning pot and jars. Fill your canning pot with water. Place your rack inside your canning pot. Do not yet submerge your rack. Place the jars and rings on top of the rack. Submerge the rack, jars, and rings, allowing the jars to completely fill with water. Ensure the water level is ultimately about 1 inch above your jars. Place your lid on your canning pot, and bring to a boil for 5 minutes. This step not only prepares your water-boiling canning pot, or water bath, but it also sterilizes your jars. (Boiling water may harm the sealant on your lids, so sterilize your lids by placing them in a saucepan of 180°-water for 5 minutes.) Once your water-boiling canning pot has boiled for 5 minutes, remove your jars and rings from your canning pot. Remove your lids from your saucepan. They’re going to be hot to the touch, so use your jar lifter to protect your hands. Allow jars, rings, and lids to cool.
Rinse your green bell peppers and jalapeño peppers in cool water.
Cut your bell peppers. Begin by cutting in a circular motion around the stem, or calyx, of each pepper. Completely remove the stem. Cut each pepper in half vertically, and remove its inner piths and seeds.
Cut each half into quarters, and then cut each quarter into ½- to 1-inch pieces in length.
Cut your jalapeño peppers. Slice the top and bottom, the stem and apex, away. Thinly slice each pepper horizontally to create small rings.
Finely chop your garlic. Briefly set aside.
Place your peppers in your blender. Add your white wine vinegar. Blend until smooth.
Pour your blended peppers into your large pot. Use your spatula to begin slowly stirring. Begin to heat your peppers on low to medium. Do not boil at this step.
Add your garlic. Fully incorporate.
Add your lemon juice. As you continue stirring, add your lemon juice tablespoon by tablespoon. Still include any jam that has made its way up the sides of your pot.
Add your pectin. As you continue stirring, add your pectin tablespoon by tablespoon. Include any jam that has made its way up the sides of your pot.
Add your sugar. As you continue stirring, add your sugar cup by cup. Still include any jam that has made its way up the sides of your pot.
Boil your jam. Increase your heat to bring your jam to a low, gentle boil. Once it has reached a low, gentle boil, boil for 10 minutes. Continuously stir. Use your splatter screen if needed.
Remove any foam that has accumulated on the surface of your jam.
Make sure your jam has set. You can ensure your jam has set via 2 ways. Firstly, ensure it has set via a freezer test. Remove your chilled plate from your freezer, and place a spoonful of jam onto your plate. Wait 2 minutes. After 2 minutes, nudge your spoonful of jam with the tip of your finger. If it wrinkles as your finger moves through, it has set. If your finger moves smoothly through your jam, allow it to boil 5 additional minutes, and test again. Secondly, you can ensure it has set by paying close attention to the way it drips off your spatula via a drip test. Hold your spatula above your pot, and notice how your jam drips. If it drips quickly and appears thin, it hasn’t yet set. If it drips slowly and more heavily, it has set! Ensuring your jam has set is something that can make you feel unsure, but don’t let it! Following these steps, using the freezer test, and paying close attention to how it drips will ensure your jam has thickened to a delightful consistency.
Transfer your jam into jars. Your jam will be very hot, so do this carefully. Use your funnel to guide each pour, and use a ladle or a measuring cup to transfer your jam. Fill each jar to the lowest part of the jar’s mouth, about ½ inch below the rim of the jar.
Remove air bubbles. If you see any air bubbles in your jar, use your spatula to guide them out.
Tidy your jars. Wipe your jars clean, especially the rim of each jar, with a warm, damp towel.
Add your lids and rings. Tighten.
Process your jam. Submerge your jam into your water-boiling canning pot. Allow your jars to boil for 5 minutes. Begin your timer once your water is boiling. Adjust for altitude if needed.
Cool. Carefully remove your jars from the water using your jar lifter, and set them on a towel or drying rack to cool.
Ensure they have sealed. Once cooled, ensure your jars have sealed properly. You can do this via 2 ways: listen for your jar to “pop,” an audible indication it has sealed, or push the center of the lid to see if it pops up and down. If it doesn’t, it’s sealed! Date your jar, and store for up to 1 year. If the lid does pop up and down, it did not seal. Simply put that jar in your refrigerator, and enjoy within 1 month.
