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Spicy Pepper & Ginger Jam

I just finished my last jar of this sweet and spicy jam yesterday and I'm really wishing I had persevered in my late summer canning marathon and made a few more pints of this stuff. I remember the day I took these photos -- it was about 100 degrees in my kitchen and the air was thick with pepper fumes....even the dogs beat hasty retreat when I started chopping these bad boys up.

I can't recall the names of all the peppers I used; it was a mixture of super-nuclear Bulgarian Carrots (those little orange ones), mature Hungarian Wax, plain-old Jalapeños and a sweet pepper or two. This recipe is super easy and adaptable -- you should use a combination of peppers that suits your taste-buds and tolerance for heat. This summer I'm going to strap on my ski-googles, put my gloves on, let the dogs outside, turn the fan on, and persist....I need a double batch of this jam next time around! 

Spicy Pepper and Ginger Jam

1 pound of hot peppers, seeded and finely chopped (add a handful of seeds if you like it hot) 
1/2 pound sweet peppers (like bell peppers or sweet Italian), seeded and finelychopped
2 garlic cloves, minced
1/2 cup ginger, peeled and finely chopped
6 cups white sugar
2 cups apple cider
1/4 cup basil, finely chopped
2 packages (1.75 ounce) Sure-Jell

Preparation 
Prepare jars and lids: place 4 half-pint jars on rack in a large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.

Add all ingredients, except the Sure-Jell, to a large stockpot, bring to a boil over high heat and then simmer for 20 minutes. Bring back to a rolling boil, add the Sure-Jell, and boil for one minute. Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.