… because what is life without good food?

Apple & Hot Pepper Wine Jam

Apple & Hot Pepper Wine Jam ~ Sumptuous Spoonfuls #jam #recipe

I took some of this jam to work, poured it over a block of cream cheese and served with crackers. My friends  didn’t quite know how to describe it, but we all agreed it was marvelous with cream cheese and crackers. It took us a while to think of how to describe it. One friend said it was like “Ode to Joy” in your mouth.

I’m calling it a jam although it’s not quite as thick as most jams. I have tried it on toast and I love the way the sweet pepper flavor sinks into the bread … It just has a bit of a bite to it, just enough kick to make it dance on your tongue, not enough to scare anyone off.

When I served this pretty jam to my family for the holidays, I rolled the cream cheese into a ball, then stuck toasted walnuts & fresh parsley on it and poured the jam over top. It looked so pretty I had a hard time keeping people’s hands off it while I gathered my camera for the pictures!

Apple & Hot Pepper Wine Jam

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: About 3 pints of jam

Apple & Hot Pepper Wine Jam


  • 3 cups apples peeled & chopped fine
  • 2 hot peppers, stem removed (more or less to taste)
  • 1 bell pepper, core & seeds removed
  • 2 cups sugar
  • 2 cups white wine
  • 1 clementine, peeled
  • 2 Tablespoons kumquat or other marmalade
  • 1 cup vinegar
  • 1 cup apple juice


  1. With a handi chopper or food processor, process the peppers into small bits.
  2. In a medium saucepan, mix the peppers with the apples, sugar, white wine, and remaining ingredients. Bring to a boil, then reduce heat and simmer, uncovered, until thickened, about 30 minutes to an hour, depending on how thick you want it.
  3. If you want to can this deliciousness, pour the hot jam into sterilized jars, wiping any jam drips off the edges, then put the lids on, screw on the tops tightly and put in water bath. Make sure the jars are covered at least 1 - 2 inches with water. Bring to a boil and let them bathe in there at boiling point for at least 10 minutes (longer if you are at high altitude).
  4. Lift the jars out of their bath and let them sit for 24 hours. Check the seal and remove the rings. If any jars are not sealed, re-process or just use that one first! Label and store your jam with the name and year they were made.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Apple & Hot Pepper Wine Jam ~ Sumptuous Spoonfuls #jam #recipe

This recipe was shared at Show & Tell SaturdaySweet & Savoury Sunday, Inspiration Monday and Gluten Free Friday.

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2 Responses

  1. This is the kind of snack I like during the holidays. Great for gifts too. Thanks for sharing the idea.

    Wishes for tasty dishes,

    December 1, 2013 at 8:48 am

    • Ann

      Hi Linda,

      Yes, good point, it is great for gifts! I wish I’d made more of it now or put them in smaller jars … I had 3 jars. I opened one and gave away two and now I have none!

      Happy Holidays to you and your family 🙂


      December 1, 2013 at 9:54 am