Photo: Art Rachen
Red Pepper Honey Jam
6 ingredients
15 min + 10 min
24
openrecipes
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Estimated Nutrition (whole recipe, rough)
122
Calories
0g
Protein
0g
Fat
32g
Carbs
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Seed | not in our table | 0 |
| Fruit | not in our table | 0 |
| Pectin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 cups Finely Chopped Assorted Mild And Hot Red Peppers, Stems And Seeds Removed (see Note Below)
- 1-¼ cup Apple Cider Vinegar
- 3 Tablespoons Real Fruit Pectin
- 1 cup Honey
- 2 cups Sugar
- 6 whole Half-pint Canning Jars With Lids And Bands
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes