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Chili Pepper Jam

Whether mild, medium, or hot, a spicy chili pepper jam will tickle your palate and make the most of your favorite homegrown peppers.

Two styles of chili pepper jam—red and green—are placed in jars on a table with garden-fresh peppers surrounding them.

This jam is great slathered on grilled corn with queso fresco, served on top of warm brie with crusty bread, or added to a meat and cheese board. Different peppers will result in different flavors, so pick your favorite or try a few styles. Red, yellow, or orange bell peppers will not only make the jam bright and vibrant but also a little sweet, while red or green jalapeños deliver nothing but spice. Only add in 1 or 2 tbsp. of jalapeño seeds to keep it mild; add all of them for a fiery spread.

YIeld 1½ cups of jam

Ingredients:

  • 1 pound peppers, seeds removed and cut into 1/4-inch dice
  • 2 garlic cloves, finely grated or minced
  • 3/4 cup granulated sugar
  • 3/4 cup distilled white vinegar
Two styles of chili pepper jam—red and green—are placed in jars on a table with garden-fresh peppers surrounding them.

Instructions

  • To a medium saucepan, add the peppers, garlic, sugar, and vinegar.
  • Bring to a boil on medium heat and then simmer for 20-25 minutes (15-20 minutes for jalapeños) or until three-quarters of it is reduced, it has thickened slightly, and most of the liquid looks syrupy. Stir often. It will thicken more as it cools.
  • Let cool fully before pouring into an airtight container. Will keep in the fridge for 2 to 3 weeks.

Recipe and photos by Megan Mitchell.