Easy, No-Pectin Mini Peppers Jam Recipe

This Easy, No-Pectin Mini Peppers Jam recipe is perfect on warm bread, crackers, cottage cheese, and even pie or cheesecake. It is a delicious treat to indulge yourself when you want to.  

Are you feeling bad about buying food in bulk? Well, don’t. You are not the only one. Some of us have figured out what to do with the excess food, and a few have figured out how to budget for food shopping properly. Others have figured out how to stop wasting food entirely. So which category would you like to be? I think we all need to be in the group of not wasting food at all. 

Buying food in bulk saves money if you plan ahead. Mini Sweet Peppers are sold by the numbers, unlike bell peppers, where you can buy one or more. Sometimes when I cannot pass off a good deal, I would buy two bags instead of one bag. By the time I get to the 2nd bag, some of the peppers have already started to spoil. So how do you save money and not waste food? Make Pepper Jam, of course!

What peppers to use to make the jam.

Usually, pepper jam is made with bell peppers or hot peppers. Instead of buying more peppers, I decided to make the jam with mini peppers. How bad can it be, right? 

I figured out if I replaced the bell peppers with the mini peppers, the jam wouldn’t be any different. They are all peppers! It is about avoiding food waste. I was absolutely correct!😊

Bell peppers have a stronger taste than mini peppers. They are a great addition to salads. The mini peppers are perfect for snacking and are a good source of vitamin C and A. 

How to make Easy, No-Pectin Mini Pepper Jam recipe

To start, you will need a few tools:

1. Kitchen bowls – large
2. A blender or food processor
3. Strainer
4. Heavy-bottom saucepan

To make the jam, you will need the following ingredients:

• 3 pounds mini red peppers or 3 pounds of red/orange bell peppers
• 3 cups boiling water
• 1 ½ cups White Sugar, or organic sugar
• 1 cup White Vinegar (good quality)
• 1 ½ teaspoon salt (Himalayan salt, fleur de sel or fine sea salt)
• ¼ teaspoon Noubess Hot and Spicy Sauce (any flavor), optional

With all recipes, you will first start by prepping your ingredients and tools. Since you will be storing the jam into mason jars, make sure they are cleaned and sanitized. 

Starting with the peppers, make sure they are clean. Wipe any drops of water. Core and seed the peppers and place them in a food processor. Using the pulse button, pulse several times to finely chop the peppers until there are no large pieces left. 

Place the peppers mixture into a bowl and pour the boiling water and let it stand for 15 minutes. Make sure you do not disturb the mixture. 

Using your strainer, strain the mixture onto the saucepan. Add the sugar, vinegar and salt, and Noubess Hot and Spicy Sauce (if using) to the saucepan. Stir to combine all the ingredients. Bring to a boil under medium heat then reduce to low and simmer for 40 – 45 minutes, stirring occasionally, until the mixture thickens. 

Once the sauce starts to thicken, make sure you pay close attention, as it can start to stick to the bottom if not stirred constantly. 

Tips and Notes:

1. Use mini peppers or bell peppers.
2. If using a blender, make sure it can blend the mixture finely (powerful and commercial blenders do)
3. I used raw organic sugar. The sugar will dissolve if you are concerned about the texture.
4. Use a spatula to stir the peppers mixture. 
5. Stir often to avoid scorching
6. Wash and sanitize your mason jars thoroughly. 
7. The jam should be kept in the refrigerator.
8. This recipe is for a small batch, and the jam has no pectin, so make sure you use it quickly. The peppers jam may not stay well for more than one month in the refrigerator. 
9. This batch will make about 2 – 8oz jars size jam

A few ideas on how to use the jam

1. For breakfast or late-night snack, spread the jam on toasts, muffins, cassava, bagels, or warm biscuits
2. If you like cottage cheese, add a couple of spoonfuls
3. Mix with cream cheese for a flavored dip or sandwich spread
4. Use it as a topping for ice cream, pie, and any other desserts you would like.
5. Use it as a cake filling. The consistency is perfect for cake filling.

Remember to avoid food waste, find ways to incorporate and use ingredients wisely.

Easy, No-Pectin Mini Peppers Jam Recipe

This Easy, No-Pectin Mini Peppers Jam Recipe is perfect for a small family and only takes 1 hour to make. Just something delicious to remind you of the fun times you had when you were a kid eating bread with jam.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Condiment

Servings 2 8 oz jars

Equipment

• Blender
• Food Processor
• Kitchen Utility Bowls
• Strainer

Ingredients

  

1x2x3x

• 3 pounds mini red peppers or 3 pounds of red/orange bell peppers
• 1 ½ cups White Sugar or organic sugar
• 1 cup White Vinegar good quality
• 1 ½ teaspoon salt Himalayan salt, fleur de sel or fine sea salt
• ¼ teaspoon Noubess Hot and Spicy Sauce any flavor, optional
• 3 cups boiling water

Instructions

 

• First, start by prepping your ingredients and tools. Since you will be storing the jam into mason jars, make sure they are cleaned and sanitized.
• Starting with the peppers, make sure they are clean. Wipe any drops of water. Core and seed the peppers and place them in a food processor. Using the pulse button, pulse several times to finely chop the peppers until there are no large pieces left.
• Place the peppers mixture into a bowl and pour the boiling water and let it stand for 15 minutes. Make sure you do not disturb the mixture.
• Using your strainer, strain the mixture onto the saucepan. Add the sugar, vinegar and salt, and Noubess Hot and Spicy Sauce (if using) to the saucepan. Stir to combine all the ingredients. Bring to a boil under medium heat then reduce to low and simmer for 40 – 45 minutes, stirring occasionally, until the mixture thickens.
• Once the sauce starts to thicken, make sure you close attention to the bottom, as it can start to stick to the bottom if not stir constantly.
• Remove from the saucepan from the stovetop and let the mixture cool for about 10 minutes before spooning into the prepared jars. Let the mixture cool uncovered entirely before storing it in the refrigerator. Make sure the lids are secured on the jars.

Notes

• Use mini peppers or bell peppers
• If using a blender, make sure it can blend the mixture finely (powerful and commercial blenders do)
• I used raw organic sugar. The sugar will dissolve if you are concerned about the texture.
• Use a spatula to stir the peppers mixture.
• Stir often to avoid scorching
• Wash and sanitize your mason jars well.
• The jam should be kept in the refrigerator.
• This is a small batch and the jam has no pectin, so make sure you use it quickly. The jam may not stay well for more than one month in the refrigerator.
• This batch will make about 2 – 8oz jars size jam

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword Breakfast, condiments, jam

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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