green pepper jam recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best green pepper jam recipe

I’m so excited to share with you my favorite green pepper jam recipe! I’ve been making this jam for years, and it’s a staple in our household. My kids love it on toast, and my husband puts it on his burgers.

I love that it’s a great way to use up fresh green peppers from our garden. The best part is that it’s ridiculously easy to make. I just chop up the peppers, cook them down with some sugar and pectin, and voila!

You have a delicious homemade jam that’s perfect for topping toast, using as a glaze for meats, or even as a dip for crackers. I’ve been making this jam for so long now that I’ve lost count of how many batches I’ve made. It’s just one of those recipes that never gets old.

I’ve tried it with different types of peppers, but my favorite is still the classic green pepper. There’s something about the way the sweetness of the sugar balances out the heat of the peppers that just works magic. And don’t even get me started on the health benefits – this jam is packed with vitamins and antioxidants from the peppers themselves.

Plus, using pectin means that we’re getting a good dose of fiber and probiotics too! So not only does this jam taste amazing, but it’s also super good for you. Now, I know what you’re thinking – ‘what’s pectin?’

Well, let me tell you all about pectin in a minute…

Green Pepper Jam

4.7 from 526 votes

Green Pepper Jam is a tangy and sweet condiment made from green bell peppers. It is perfect for spreading on crackers or using as a glaze for meats.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Jam

4 green bell peppers, diced
2 cups white vinegar
2 cups granulated sugar
1 tsp salt
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp mustard seeds
1 tsp turmeric

👨‍🍳Directions

1Rinse and dice the green bell peppers into small pieces using a knife and cutting board.
2Remove any seeds and stems to avoid bitterness.
3In a saucepan, combine the diced green bell peppers and white vinegar.
4Bring the mixture to a boil over medium heat.
5Reduce the heat to low and let it simmer for 10 minutes, until the peppers are soft and the vinegar has reduced slightly.
6Add the granulated sugar, salt, black peppercorns, coriander seeds, mustard seeds, and turmeric to the saucepan.
7Stir well to combine all the ingredients.
8Increase the heat to medium and bring the mixture to a boil.
9Watch for large bubbles forming at the surface, and a reduction in the liquid volume.
10Reduce the heat to low and let the mixture simmer for an additional 20 minutes.
11Stir occasionally to prevent burning.
12The jam should thicken and the peppers should be very soft.
13You should see the oil separating from the mixture and the color should darken slightly.
14While the jam is cooking, sterilize the canning jars and lids in a canning pot.
15Keep them hot until ready to use.
16Use a ladle to fill the hot jars with the jam, leaving about 1/4 inch of headspace at the top.
17Wipe the rims of the jars with a clean cloth to remove any spills.
18Place the lids on the jars and screw on the bands until fingertip-tight.
19Process the jars in a boiling water bath for 10 minutes.
20Remove the jars from the water and let them cool completely.
21You should hear the lids pop as they seal.
22Once the jars are cool, press the center of each lid to ensure it is sealed.
23If the lid does not pop back, the jar is sealed properly and can be stored in a cool, dark place for up to one year.
24If the lid pops back, refrigerate the jam and use it within a few weeks.

🔧Equipment

Saucepan
Wooden spoon
Canning jars
Canning pot
Ladle
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 500mg🌾Total Carbs: 85g🥦Dietary Fiber: 3g🍬Sugars: 75g🥩Protein: 2g

📝Notes

Tips: You can adjust the sweetness by adding more or less sugar. For a spicier jam, add a pinch of cayenne pepper.

Watch Video Of How Green Pepper Jam Works

I always recommend making this green pepper jam recipe when you have an occasion coming up – whether it’s a family gathering or just need something special for dinner tonight – because it’s always a crowd-pleaser!

Not only does it taste amazing on toast or as a glaze for meats, but it’s also packed with vitamins and antioxidants from the peppers themselves.

❓ Frequently Asked Questions About Green Pepper Jam

Q1: What is pectin?

Pectin is a naturally occurring substance found in the cell walls of plants, particularly in fruits like apples and grapes. It’s what gives jam its gel-like texture and helps it to set properly. In commercial jam-making processes, pectin is often added as a gelling agent to help create the desired consistency.

Q2: Can I use different types of peppers?

Absolutely! While green peppers are my go-to choice for this recipe, you can experiment with other colors like red, yellow, or even purple peppers. Just keep in mind that each type will give your jam slightly different flavor profiles.

Q3: Is this recipe suitable for vegetarians?

Yes! This recipe is completely vegetarian-friendly and can be adapted to suit vegan diets by substituting honey with maple syrup or another plant-based sweetener.

Q4: Can I make this jam without using pectin?

While pectin helps create a firmer set, you can omit it if you prefer a looser consistency. However, keep in mind that your jam might not be shelf-stable without pectin.

Q5: How long does this jam last in the fridge?

Homemade jam typically lasts around 6-8 weeks when stored properly in an airtight container in the refrigerator.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts