Spicy Chili Pepper Jam

Name: Spicy Chili Pepper Jam
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 12
Ingredients: Fresh chili pepper red hot 7 oz; Red peppers 1.75 lbs; Sugar 2 ½ cups; Fine salt 1 pinch; Red wine 1.75 oz

it es

158

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 158
Carbohydrates g 37.8
of which sugars g 37.4
Protein g 0.7
Fats g 0.2
of which saturated fat g 0.04
Fiber g 0.7
Sodium mg 95

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 30 min
Serving: 12
Cost: Low
Note + the time for jar sterilization

PRESENTATION

Bright, vibrant color and a sweet punch with fiery undertones define spicy chili pepper jam, giving tables across the country a simple way to bring big flavor into the kitchen. This homemade pepper jelly mixes sweet red peppers and chili heat, creating a delicious jam that stands out every time guests visit or families gather for meals. Game days become more exciting when this hot pepper jelly is spooned over cream cheese (or other cheeses), while weekend brunch spreads love this jam for toast, biscuits, and bagels. Its pretty jar makes a friendly addition to gift baskets, and the great color pops right out on cheese boards or alongside crackers—honestly, families usually finish a jar faster than expected. Sweetness and subtle spice strike a really nice balance, turning simple snacks into something special that families want again and again.

Anyone looking for an easy pepper jelly recipe that families and home cooks praise for versatility usually goes straight to canning pepper jelly like this—one that’s easy to grab on busy nights when a meal needs something extra. This sweet and spicy pepper jam brings flexibility—spread on sandwiches, swirled into sauces, or added to charcuterie boards for something unexpected and nice. Entertaining friends? Drizzle a bit over hot appetizers or roasted meats for a punch of peppery-sweetness that people talk about the whole evening. Families appreciate how practical it is for last-minute meals—great with grilled chicken or even dolloped on simple rice bowls. Soft, spoonable texture lets you mix or spread exactly how you want, and an all-season pantry life means it’s available any time. If you’re always looking for something to spark up cheese platters or tasty snacks, this red pepper and chili jam brings big appeal (and makes GIFTING super easy) while making regular family meals feel just a little more special with every bite of that spicy jam for cheese. Families love this kind of reliable, FLAVOR-PACKED pantry jar—simple, bold, and impossible not to go back for one more spoonful.

INGREDIENTS: Fresh chili pepper 7 oz (200 g) - red hot; Red peppers 1.75 lbs (800 g); Sugar 2 ½ cups (500 g); Fine salt 1 pinch; Red wine 1.75 oz (50 ml)

Preparation

How to prepare Spicy Chili Pepper Jam

To prepare the spicy chili pepper jam, start with the bell peppers: wash them, dry them, and cut off the top part 1, then halve them lengthwise and remove the internal white filaments and seeds 2. Finally, cut them into pieces 3.

At this point, put on a pair of gloves and proceed the same way with the chili peppers: wash them, remove the stem 4, halve them lengthwise and remove the seeds 5, finally cut the chili peppers into pieces as well 6.

Place the chopped bell peppers and chili peppers in a large pot and add the granulated sugar 7, salt 8, and wine 9, and cook over very low heat.

Cover the pot with a lid 10, making sure to leave a vent for steam, and cook for about an hour. Use this time to proceed with sanitizing the jars and lids, as indicated in the Ministry of Health guidelines provided at the end of the recipe. Once this operation is completed, return to your jam: turn off the heat 11 and pass everything through a food mill 12, spending ample time on the skins to extract as much pulp as possible.

Once you have finished straining the chili peppers, you will obtain a homogeneous pulp 13. At this point, put the mixture back on low heat and cook, stirring often 14 and skimming if necessary to remove the white layer that can form on the surface during cooking. Cook for 30 minutes, until the jam has become thick 15.

After 30 minutes, perform the plate test: take a little of the mixture with a teaspoon and let a drop fall onto a plate; it should stay compact 16, this is the proof that your jam is ready. If the drop slides away and does not remain compact, continue cooking for the necessary time, stirring frequently. Turn off the heat and transfer the hot jam into the jars you previously sanitized: use a ladle and a funnel for jams 17. Fill the jars leaving 1/2 inch from the rim, then screw on the lids tightly but not overly so. Let cool: with the heat of the jam, a vacuum will form, allowing the product to be preserved for a long time. Once the jars have cooled, check if the vacuum has formed correctly: you can press in the center of the lid, and if you do not hear the classic "click-clack," the vacuum has formed 18. Your spicy chili pepper jam is ready to be enjoyed!

Storage

Spicy chili pepper jam can be stored for about 3 months, provided the vacuum has formed correctly and the jars are stored in a cool, dry place away from sources of light and heat. It is recommended to wait at least 2-3 weeks before consuming the jam. Once each jar is opened, store in the refrigerator and consume within 3-4 days maximum.

Advice

Essential technical note: Obtain gloves, put them on, and do not remove them until you have finished cleaning and cutting the chili peppers. Now that your eyes are safe, we can discuss something else, such as the fact that running the two halves of the chili peppers under running water will help you extract the seeds more easily.

IMPORTANT

The homemade preparation of preserves and jams can pose health risks. In a domestic environment, it is not possible to create the conditions and measures necessary to ensure the safety and suitability of the food, which, on the other hand, industrial procedures can guarantee to prevent dangerous contamination. It is therefore important to scrupulously follow food safety guidelines to reduce risks, but one must always keep in mind that the same level of food safety as professionally produced preserves and jams cannot be achieved. For the correct preparation of homemade preserves, we refer to the Ministry of Health guidelines.

For the translation of some texts, artificial intelligence tools may have been used.