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Square Foot Gardening Forum
[table bgcolor=#000000 height=275][tr][td]
Can’t remember pepper jam recipe... Toplef10Can’t remember pepper jam recipe... 1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Can’t remember pepper jam recipe... I22gcj10Can’t remember pepper jam recipe... 14dhcg10

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Can’t remember pepper jam recipe...

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Can’t remember pepper jam recipe... Empty Can’t remember pepper jam recipe...

Post  brainchasm 10/23/2019, 3:44 am

Some years ago, frost was imminent and it forced me to harvest all my remaining bell (green) and Serrano (red) peppers all at once.

I flailed around that evening, wondering what to do, until I stumbled onto a pepper jam recipe.

I ran out to Walmart, grabbed canning basics, came home and started processing five pounds of bell peppers and two pounds of serranos.

Some hours later, I had twelve finished, 8oz jars on my counter, cooling.

It. Was. Amazing!

So now, I have the itch again, but the recipe has disappeared into the ether. Can anyone provide an 8 to 12 half-pint jars recipe, based on those peppers at that ratio? I know it used a fair bit of sugar, and Ball classic pectin, and apple cider vinegar...


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Post  brainchasm 10/23/2019, 5:22 am

Found it! I posted it here in my Year 1 thread from like, 6 years ago!

My recipe was basically 1lb hot peppers (before stemming, slicing, and seeding), and 3lbs green bell peppers, (before the sames).  One whole bottle of Heinz Apple Cider vinegar (947mL or whatever), 8 cups of sugar, and one whole jar of that pectin, I think it was 4.3oz.

Prep the peppers.  Once they're ready, wash all your equipment for canning, and get the jars, lids, and rings heating up.  THEN...

Cook the stemmed, sliced, deseeded peppers in the vinegar for about twenty minutes, stirring occasionally, or until the peppers soften.  Drain in a colander, and then press with whatever to squeeze out excess liquid.  Purée the peppers, then add them back to the vinegar "stock" and return to medium-high heat.  Add sugar slowly, stirring and ensuring it's dissolved.  Finally, add the pectin.  Get it to a rolling boil (I bumped up the heat), and do that for a minute, then remove from heat and start filling jars.  Put the filled, sealed jars in the carrier, get that pot to a hard boil, then drop the carrier in for fifteen minutes.  Turn off the heat, lift carrier, remove jars and allow to cool on a cutting board...and enjoy the PING!s. Can’t remember pepper jam recipe... Icon_biggrin

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Post  sanderson 10/26/2019, 3:31 am

I'm glad you found it and posted under the Food and Recipe subforum. Some gems get lost in regular threads. Thank you.

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Post  brainchasm 10/26/2019, 3:35 am

I just made them two nights ago.

This time 3lbs red bells, 1lb green serranos.

8 cups sugar, 1 bottle apple cider vinegar, full jar of pectin.

Turned out great,just like last time!

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Post  sanderson 10/26/2019, 3:43 am

Can’t remember pepper jam recipe... 3170584802

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