Easy, No-Pectin Mini Peppers Jam Recipe
This Easy, No-Pectin Mini Peppers Jam recipe is perfect for 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 in? 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 got to the 2nd bag, some peppers had already spoiled. So, how do you save money and not waste food? Make Pepper Jam, of course!
What peppers to use to make the mini peppers 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:
- Kitchen bowls – large
- A blender or food processor
- Strainer
- Heavy-bottom saucepan
To make the jam, you will need the following ingredients:
- 3 pounds of 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
You will first start with all recipes 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. Use the pulse button several times to chop the peppers until no large pieces are left finely.
Place the peppers mixture into a bowl, 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 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, pay close attention, as it can stick to the bottom if not stirred constantly.
Tips and 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 pepper mixture.
- Stir often to avoid scorching.
- Wash and sanitize your mason jars thoroughly.
- The jam should be kept in the refrigerator.
- This recipe is for a small batch, and the jam has no pectin, so make sure you use it quickly. The pepper jam in the refrigerator may not stay well for more than one month.
- This batch will make about 2 – 8oz jars size jam
Here are a few ideas on how to use the mini peppers jam
- For breakfast or late-night snack, spread the jam on toasts, muffins, cassava, bagels, or warm biscuits
- If you like cottage cheese, add a couple of spoonfuls
- Mix with cream cheese for a flavored dip or sandwich spread
- Use it as a topping for ice cream, pie, and any other desserts you would like.
- 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
Ingredients
- 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.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on July 15, 2020. Revised and updated.
You didn’t really answer T’s question, you just repeated the same instructions. When I read “strain the mixture into the saucepan”, I envision holding my strainer over the saucepan and pouring the mixture into it. The liquid goes into the saucepan, and I throw away the peppers. I have strained the mixture into the saucepan. But I don’t think that is right. Please clarify. Thanks.
That’s what straining means. You separate the solid from the liquid.
I’m cooking this now so I’m not sure how it’ll turn out. However, quick note about clarity: I’m not sure what the directions are about straining. It reads like the peppers should be stained OUT and the water used. Or, if you strain the water out, do you discard it?
Hi there,
You strain the mixture into the saucepan then you add the sugar, vinegar, salt to the same saucepan. Hope this helps.