Are you craving some delicious homemade roasted pepper jam like I am, where sweet meets spicy in a delightful fusion of flavors? I’m thrilled to guide you through the process of creating this versatile condiment that will add a unique twist to your culinary adventures with this canning recipe.

Imagine yourself indulging in this delicious roasted pepper jam, whether it’s paired with cheese and crackers or used as a mouthwatering glaze for your favorite meats. I will help you through the whole process from handpicking the perfect peppers and mastering the art of canning to ensure your jars are filled with long-lasting enjoyment. Let’s head to the kitchen and elevate your pantry with this vibrant jam that’s bound to become a beloved staple in your own kitchen!

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Image illustrates a Pinterest pin of roasted pepper jam.

Introduction to Roasted Pepper Jam

Prepare to be captivated by the perfect blend of sweet and spicy flavors that dance on your taste buds with this roasted pepper jam recipe! This isn’t your ordinary condiment; it’s a culinary adventure waiting to happen! Whether you’re a cheese and crackers aficionado or a master of meat glazes, this jam is about to become your new best friend in your kitchen. This sweet and tangy spread is a perfect combination of flavors that will elevate your taste buds to a whole new level.

Plus, it is a fantastic way to preserve your pepper harvest from your garden! So go ahead and grow a ton of your favorite varieties to stock up on this delicious and versatile jam!

Ingredients and Equipment Needed

List of Ingredients

To make roasted pepper jam, you will need fresh peppers of your choice. You will also need sugar, apple cider vinegar or white vinegar, and pectin. You can even add optional ingredients like chili flakes for an extra kick. I used all jalapeno peppers in mine during this canning session. (I know, I’m brave! But I love the sweet heat!) Besides, the sugar balances out the heat really well and we are only using a small amount on toast or biscuits.

1 1/2 cups jalapeno puree (or other favorite peppers!)
1 cup vinegar.
1 1/2 tsp red pepper flakes (optional).
2 cups sugar.
1 package of powdered pectin.

Essential Equipment

This is a water bath canning recipe! Gather your canning essentials, including a large pot for sterilizing jars, a canning rack, and canning jars with lids and bands. Also, grab a large mixing bowl, a blender or food processor, and a canning funnel.

Roasting and Preparing the Peppers

Image illustrates roasted peppers for a roasted pepper jelly recipe.

Selecting the Peppers

Choose vibrant, firm fresh hot and sweet peppers. Go with the flavor profile you want for the best results in your roasted pepper jam.

Roasting Techniques

Roast your peppers to perfection by broiling them in the oven. You can also grill them over an open flame (which is what I did). Even better, use a gas stove burner for that smoky flavor!

Deseeding the Peppers

After roasting, place the peppers in a bowl covered with plastic wrap to steam. This will make deseeding the peppers a breeze, ensuring a smooth texture for your jam.

Cut Off the Stem: Using a sharp knife, carefully cut off the stem end of the pepper.
Slice the Pepper in Half: Place the pepper on a cutting board and slice it vertically from top to bottom, creating two halves.
Remove the Seeds and Membranes: With the pepper halves facing up, use a spoon or your fingers to scrape out the seeds and any white membranes attached to them. You can also use a paring knife to carefully cut out any remaining membranes.
Discard the Seeds and Membranes: Dispose of the seeds and membranes in the trash or compost bin.

Making the Pepper Jam

Image illustrates chopped peppers for a roasted pepper jam recipe.

Now, it’s time to turn those roasted peppers into a delectable jam!

Chop the peppers and place them in the stockpot or crockpot to begin the cooking process.
Add the sugar, spices, and vinegar, cooking the mixture with pectin until it thickens.
You can blend the peppers with a regular blender or stick blender to the jam consistency you desire.

I am allowing my roasted pepper jam to cook down and thicken. You can see I left my pepper puree a bit chunkier for the jam. I may blend it up a bit more later in the cooking process.

Image illustrates pureed peppers for a roasted pepper jam recipe.

Canning and Preserving the Jam

Sterilizing Jars and Lids

Now, let’s dive into the important step of getting our jars and lids all squeaky clean and ready for the jam magic!

First off, grab a big pot—preferably one that can hold all your jars with room to spare.
Fill it up with water and bring it to a rolling boil.
While that’s heating up, give those jars and lids a good wash with warm, soapy water, making sure to scrub away any lingering residue.
Once they’re sparkling clean, carefully place them into the pot of boiling water using some handy jar tongs or a sturdy pair of kitchen gloves.
Let them simmer away for a good 10 minutes to ensure they’re thoroughly sterilized and ready to hold our delicious roasted pepper jam.
After their hot bath, carefully remove them from the water and set them aside on a clean kitchen towel to dry.

Now our jars and lids are primed and prepped, ready to be filled with culinary goodness!

Filling and Sealing Jars

Now comes the fun part – filling those clean jars with your luscious roasted pepper jam!

Leave about ¼ inch of headspace at the top to give your jam some breathing room.
Remove any air bubbles with a debubbler wand.
Once filled, wipe the rims with a damp cloth to remove any sticky residue, and then seal them tightly with lids.

Pro Tip: Don’t tighten the lids like you’re trying to open a pickle jar – just twist until snug.

Water Bath Canning Process

Image illustrates a water bath canner for a roasted pepper jam recipe.

To seal the deal (literally), it’s time for the water bath canning process.

Place your filled and sealed jars in a large pot, ensuring they’re covered with at least 1-2 inches of water.
Bring the water to a rolling boil and let those jars process for about 10-15 minutes.
Carefully remove them with tongs and let them cool on a towel-lined countertop for 12 to 24 hours.
You’ll soon hear the satisfying “pop” of the lids sealing – music to any canner’s ears!

Proper Jar Storage

Once your jars have cooled and sealed, store them in a cool, dark place in your pantry. Avoid storing them near heat sources or in direct sunlight.

The following image shows how many jars I was able to get with this recipe that I doubled. I was able to get 12 half pint jars; however, you can count and see that one is missing. I may or may not have already consumed a jar by the time this photo was taken.

Psst! It was delicious!

Checking Seal and Safety

Before diving into your jam stash, check the seals by pressing down on the lids. If they’re firm and don’t pop up and down, you’re good to go. For any jars that did not seal properly, no need to panic – just store those in the fridge and prioritize eating them first.

Serving Suggestions and Enjoying Your Roasted Pepper Jam

Now that you’ve mastered the art of making and canning roasted pepper jam, it’s time to savor the fruits of your labor. Spread it on toast, swirl it into yogurt, glaze meats with it, or get wild and pair it with cheese and crackers for a fancy snack. Get creative with your jam and enjoy it!

Conclusion

With your jars of homemade roasted pepper jam neatly lined up and ready to be enjoyed, you have not only mastered the art of canning, but also created a flavorful and versatile addition to your culinary repertoire. Whether shared with loved ones as a thoughtful gift or savored in your own meals, this delicious jam is sure to bring a touch of homemade goodness to every bite. Embrace the satisfaction of creating something delicious from scratch and savor the fruits of your labor with each delightful spoonful of roasted pepper jam!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I adjust the level of spiciness in the Roasted Pepper Jam?

Absolutely! The spiciness level in roasted pepper jam can definitely be adjusted to suit your taste preferences. If you find that the jam is too spicy for your liking, you can try adding a bit of honey or sugar to mellow out the heat. On the other hand, if you prefer a spicier kick, you can experiment with adding more jalapenos or red pepper flakes. Keep in mind that the level of spiciness also depends on the type of peppers used in the jam, so feel free to customize it based on what you enjoy. Just remember to start small and taste as you go to avoid making it too hot for your liking.

2. How long can I store Roasted Pepper Jam?

Roasted pepper jam can typically be stored for up to one year in the pantry after sealing. However, this timeframe can vary depending on certain factors such as how well it is sealed and if there are any signs of spoilage. It is important to check for any changes in color, texture, or smell before consuming. To extend the shelf life of your roasted pepper jam, make sure to properly store it in a sealed canning jar and keep it in a cool, dark place away from direct sunlight. Additionally, refrigerating the jam can help preserve its freshness for longer periods of time. Just remember to always use clean utensils when scooping out the jam to prevent contamination.

3. Can I use different types of peppers in this recipe?

Absolutely! Using different types of peppers in a roasted pepper jam recipe can add complexity and depth to the flavor profile of the final product. Bell peppers, poblano peppers, jalapeños, or even habaneros can all be used to create a unique and delicious jam. Just be sure to adjust the quantity of each pepper based on its spiciness level – for example, poblano peppers are milder than jalapeños or habaneros. Additionally, consider roasting the peppers beforehand to enhance their natural sweetness and depth of flavor before incorporating them into your jam recipe. Experimenting with different combinations of peppers can lead to exciting and tasty variations on traditional roasted pepper jam.

4. Is it necessary to water bath can the Roasted Pepper Jam for preservation?

No, it is not necessary to water bath can the roasted pepper jam for preservation. The high sugar content in the jam itself acts as a natural preservative, inhibiting the growth of harmful bacteria and increasing its shelf life in the refrigerator. Additionally, the acidity from vinegar or lemon juice added to the recipe further aids in preserving the jam. However, if you want to ensure maximum shelf stability and safety of your canned product, it is recommended to follow proper canning procedures, which include water bath canning. This additional step will help create a vacuum seal in the jars that prevents air from entering and spoiling the jam over time. Ultimately, while water bath canning is not essential for roasted pepper jam preservation, it does provide an extra layer of protection and peace of mind for long-term storage without refrigeration.

Roasted Pepper Jam Recipe

Roasted pepper jam is a delectable fusion of smoky, sweet, and savory flavors. Made from roasted peppers, sugar, and vinegar, this jam boasts a rich and complex taste with a hint of tanginess. Its velvety texture and tender pieces of roasted pepper make it perfect for spreading on toast, pairing with cheese, or using it as a glaze for meats. Versatile and delicious, roasted pepper jam adds a gourmet touch to any dish, elevating it to new heights of flavor!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Processing Time 10

Total Time 1

Servings 6 half pints

Equipment

1 water bath canner
1 large pot for sterilizing jars.
1 stockpot or crockpot.
1 regular blender or stick blender.
1 set of canning supplies such as lids, rings, ladle, funnel, debubbler wand, etc.

Ingredients

1 ½ cups jalapeno puree (or other favorite peppers!)
1 cup vinegar.
1 ½ tsp red pepper flakes.
2 cups sugar.
1 package powdered pectin.

Instructions

Selecting the Peppers

Choose vibrant, firm fresh hot and sweet peppers. Go with the flavor profile you want for the best results in your roasted pepper jam.

Roasting Techniques

Roast your peppers to perfection by broiling them in the oven. You can also grill them over an open flame (which is what I did). Even better, use a gas stove burner for that smoky flavor!

Deseeding the Peppers

After roasting, place the peppers in a bowl covered with plastic wrap to steam. This will make deseeding the peppers a breeze, ensuring a smooth texture for your jam.
Cut Off the Stem: Using a sharp knife, carefully cut off the stem end of the pepper.
Slice the Pepper in Half: Place the pepper on a cutting board and slice it vertically from top to bottom, creating two halves.
Remove the Seeds and Membranes: With the pepper halves facing up, use a spoon or your fingers to scrape out the seeds and any white membranes attached to them. You can also use a paring knife to carefully cut out any remaining membranes.
Discard the Seeds and Membranes: Dispose of the seeds and membranes in the trash or compost bin.

Making the Pepper Jam

Chop the peppers and place them in the stockpot or crockpot to begin the cooking process.
Add the sugar, spices, and vinegar, cooking the mixture with pectin until it thickens.
You can blend the peppers with a regular blender or stick blender to the jam consistency you desire.

Sterilizing Jars and Lids

Grab a big pot—preferably one that can hold all your jars with room to spare.
Fill it up with water and bring it to a rolling boil.
While that's heating up, give those jars and lids a good wash with warm, soapy water, making sure to scrub away any lingering residue.
Once they're sparkling clean, carefully place them into the pot of boiling water using some handy jar tongs or a sturdy pair of kitchen gloves.
Let them simmer away for a good 10 minutes to ensure they're thoroughly sterilized and ready to hold our delicious roasted pepper jam.
After their hot bath, carefully remove them from the water and set them aside on a clean kitchen towel to dry.
Now our jars and lids are primed and prepped, ready to be filled with culinary goodness!

Filling and Sealing Jars

Grab a big pot—preferably one that can hold all your jars with room to spare.
Fill it up with water and bring it to a rolling boil.

Filling and Sealing Jars

Leave about ¼ inch of headspace at the top to give your jam some breathing room with the jam.
Remove any air bubbles with a debubbler wand.
Once filled, wipe the rims with a damp cloth to remove any sticky residue, and then seal them tightly with lids.
Pro Tip: Don’t tighten the lids like you’re trying to open a pickle jar – just twist until snug.

Water Bath Canning Process

To seal the deal (literally), it’s time for the water bath canning process.
Place your filled and sealed jars in a large pot, ensuring they're covered with at least 1-2 inches of water.
Bring the water to a rolling boil and let those jars process for about 10-15 minutes.
Carefully remove them with tongs and let them cool on a towel-lined countertop for 12 to 24 hours.
You'll soon hear the satisfying "pop" of the lids sealing – music to any canner's ears!

Proper Jar Storage

Once your jars have cooled and sealed, store them in a cool, dark place in your pantry. Avoid storing them near heat sources or in direct sunlight.

Checking Seal and Safety

Before diving into your jam stash, check the seals by pressing down on the lids.
If they're firm and don't pop up and down, you're good to go.
For any jars that did not seal properly, no need to panic – just store those in the fridge and prioritize eating them first.

Serving Suggestions and Enjoying Your Roasted Pepper Jam

Now that you’ve mastered the art of making and canning roasted pepper jam, it’s time to savor the fruits of your labor.
Spread it on toast, swirl it into yogurt, glaze meats with it, or get wild and pair it with cheese and crackers for a fancy snack.
Get creative with your jam and enjoy it!