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Five Alarm Apple Hot Pepper Jam

Five Alarm Apple Hot Pepper Jam ~ Sumptuous Spoonfuls #hot #sweet #apple #jalapeno #jam #recipe

I’m doing my best to use the plethora of fresh garden produce I have in my fridge before it goes bad. I fell behind on the peppers; they were starting to sag … so I was trying to think of what to do with them. Someone posted a hot pepper jelly recipe (I think it was Mary) and I immediately decided that this is what I need to do to use up my peppers.

A strange thing happens to my emotions when I do these types of things. First, I feel all happy and proud that I used my peppers and apples before they went bad. Then a sort of strange sadness comes over me as I feel the loss of my hot peppers. Suddenly after I have used them, I feel the urge to make something ELSE with my hot peppers, only to realize I have no more fresh hot peppers.

Then I have to go remind myself, there is nothing to be sad about. I have hot peppers in my freezer, and I have this lovely jam. All is well and good in the world. I love slathering this on my toast. Of course it’s good with cream cheese and crackers. You can also use it in marinades, salad dressings and sauces … wherever you need a little hot sweet “zing”. It’s easy to tone down the heat in this jam if you’re worried it will be too hot. Just use fewer hot peppers and more sweet peppers or apples. As long as you have 4 cups total of “fruit”, you’re golden.

Five Alarm Apple Hot Pepper Jam

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: About 6 pint jars

Five Alarm Apple Hot Pepper Jam

Ingredients

  • About 3 cups mixed hot & sweet peppers (I used 12 hot peppers, some bell peppers and some mini sweet peppers), cored & chopped fine
  • About 1 cup peeled, cored, finely chopped apple
  • 3 cups sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 packet of Sure-Jell for Low Sugar or No Sugar recipes (the pink box)

Instructions

  1. Clean your jars and lids and get them ready to sterilize: either put them in the dishwasher on hot or heat them in a saucepan of water, get it warm, then boil for at least 5 minutes before using.
  2. Meanwhile, cut the stem off the peppers and remove any ribs from the middle. Take the seeds out of the sweet peppers. If you want extra hot jam, include some of the seeds from the hot peppers. Peel and core the apples. Put them all in a food processor and chop fine (or chop by hand).
  3. Put the peppers and apples in a soup pot or large saucepan.
  4. In a small bowl, combine 1/4 cup sugar with the Sure Jell. Stir this mixture into the pepper-apple mixture. Heat over medium-high heat until you reach a full rolling boil (that is, when stirring, the mixture keeps boiling).
  5. Stir in the rest of the sugar, the vinegar and the water. Return to a full boil and let boil for about 1 minute. Remove from heat and skim off any foam with a metal spoon.
  6. Ladle the hot jam immediately into the hot, sterilized jars. Cover with sterilized lids and screw on the band tightly. Do a water bath if you like, according to the instructions from Sure Jell.
  7. Flip the jars upside down and let sit until cool, then flip them back upright. Leave the lids on for 24 hours. If any of your jars do not seal, keep them in the fridge and use within a month or two. Remove the bands from all the jars after 24 hours, label the sealed jars and store in a cupboard or pantry until ready to use.

Notes

To be honest, I skipped the water bath. For jams/jellies, it isn't always necessary, but if you want to be extra safe, do use a hot water bath according to Sure Jell's instructions.

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

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http://www.sumptuousspoonfuls.com/five-alarm-apple-hot-pepper-jam/

Five Alarm Apple Hot Pepper Jam ~ Sumptuous Spoonfuls #hot #sweet #apple #jalapeno #jam #recipe

This recipe was shared at Weekend Potluck, Munching Monday, Tuesday’s Table, Wine’d Down Wednesday and The Gathering Spot.

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14 Responses

  1. Oh wow! I bet this is delicious. I can think of so many uses for it too.

    September 25, 2014 at 1:06 pm

  2. I am after a recipe to use up all the hot peppers from an apache pepper plants with tons of tiny hot red peppers! I have never used the sure jello for low sugar. Can you substitute regular pectin? or do you have to add more sugar if you do this?

    September 28, 2014 at 8:49 am

    • Ann

      I think you would need to use more sugar if you use regular Sure Jell. Look at the amount of sugar recommended for a hot pepper relish or jam in the instructions in the box.

      September 29, 2014 at 7:45 pm

  3. I had to add the water and apple cider vinegar at the beginning with the peppers and sugar/pectin or else I didn’t know how I would get a rolling boil. Did I do it wrong?

    October 12, 2014 at 7:52 pm

    • Ann

      Cathie, the fruit makes a “juice” as it begins to cook so it will come to a boil, but I’m not sure if it matters what order you add it. How did it turn out?

      October 12, 2014 at 10:02 pm

      • actually it’s VERY good! Mine looks nothing like yours! I guess it must depend on the peppers you use. I used 2 cups of hot peppers, jalapenos, serranos and habaneros. the other cup was sweet peppers. I think this will go over great at the next Food Swap! Thank you for responding! Love the recipe, a new favorite!

        October 12, 2014 at 10:11 pm

        • Ann

          It does depend on the peppers you use. Mine were mostly red peppers, sounds like you had some different colors in there … I bet it looks lovely!

          October 13, 2014 at 7:08 pm

          • Stephanie Jendrusik

            What are some of the uses for this recipe? It looks great, just wondering what to eat it with or on.

            October 26, 2014 at 12:00 pm

          • Ann

            Hi Stephanie,

            Most people like to eat it on crackers with cream cheese. I like to spread it on toast. It’s a great addition to meat marinades (mix with wine, vinegar, garlic, mustard). You could mix a jar of this with a jar of Heinz chili sauce to make a sweet spicy sauce for meatballs. I have also mixed it with honey mustard and soy sauce to make a dipping sauce for chicken.

            Thanks for asking!

            Ann

            October 26, 2014 at 2:19 pm

  4. Jan

    I made this as the recipe stated. It didn’t solidify. Then I processed it again and added double the pectin, still didn’t solidify. Bummer, waste of a lot of $$ on pectin/supplies.

    October 5, 2015 at 11:58 am

    • Ann

      I’m so sorry that it didn’t set up for you, Jan, but it’s not a waste! It’s ok as a more liquid form … pour it over cream cheese and serve with crackers. I didn’t use any pectin and mine was more liquid as well and EVERYONE raved about it.

      October 5, 2015 at 6:19 pm

  5. Dawn

    Is it 3 cups once chopped in the food processor?

    August 31, 2016 at 2:59 pm

    • Ann

      Hi Dawn,

      Yes, it’s 3 cups of finely chopped peppers. Sorry if that wasn’t clear in the recipe. Good luck. 🙂

      ~ Ann

      August 31, 2016 at 9:46 pm

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