Tangy Bell Pepper Jam
Bell Pepper Jam with Ginger
This vibrant ruby-red jam is tangy and tartly refreshing.  It spreads smoothly on bread, rolls, or toast, but would make a wonderful accompaniment to meats, much in the way that cranberry sauce does. Try using it to glaze grilled chicken, or try baking some tea biscuits and serving them warm with this sunny jam! For a variation on this theme, visit our page for Sweet Pepper Jelly.
Jamaican Peppers

Use orange, yellow, or red bell peppers, or a combination of those warm colors. The color of the jam on the left was achieved by using a combination of orange and yellow peppers (but mostly orange), along with the cranberries. If you prefer a hotter condiment, add an orange or yellow Scotch Bonnet or two.  Hot peppers are popular because eating them elevates the metabolism and promotes cardio-vascular health.  If you’ve been finding it harder to maintain a trim weight lately, try adding hot peppers with capsaicin to your diet.

4 cups bell peppers (red, orange, or yellow), chopped

2 cups cranberries, fresh or frozen

1 cup fresh lime juice (~6 limes)

1 cup vinegar

1-2 oz fresh ginger root

4 ½ cups granulated sugar

1 pouch pectin

2 tsp ground cinnamon

½ tsp nutmeg

Tangy Bell Pepper Jam
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Prepare 6-9 fl oz (half-pint) jam jars and lids by sterilizing in simmering water:  After washing these in hot soapy water and rinsing thoroughly (along with your tongs and funnel), place in a large pan of water and bring to the boil, then reduce heat and simmer until needed, or you may immerse the jars in your canner.  Heat enough water in your canner to cover the jars by 2 inches.
Bell Pepper Jam

Use the lime juice and vinegar to puré the produce in your food processor, then place in a heavy-bottomed pot.  An alternative method is to use a hand blender after the produce is cooked.

Bring the puréed peppers, cranberries, lime juice, vinegar, and ginger to the boil and then reduce to simmer until cooked (around 20 minutes), stirring frequently.  Add the sugar one cup at a time and stir to dissolve; add spices.  Bring to the boil and reduce to simmer, stirring until thickened.

If you wish, you can try the plate test to determine whether the mixture will be thick enough without added pectin.  Place a small plate in the refrigerator to chill.  Once the jam has thickened, drop a spoonful onto the chilled plate and place it in the freezer for one minute.  Then, draw a line through the jam with your finger and watch whether it flows back into the channel.  If it does, you may continue to cook the jam or proceed to add pectin according to the manufacturer’s instructions.  If, on the other hand, the jam stays in a thick mound with no seepage, the jam should be thick enough to set well.
Bell Pepper Jam If you add liquid pectin, bring the jam to the boil again and allow it to boil hard (a hard boil cannot be stirred down) for exactly one minute, then ladle into hot jars and wipe the rims with a damp, clean cloth.  Tighten the lids on and immerse the jars in the canner with two inches of water over the jars.  Once the water begins to boil, count 10 minutes (or more at high altitudes) then remove the rack and place on a wire rack to cool, undisturbed, for 12-24 hours.  The lids will snap down if the seal is good and you will see a depression in the center.
Store in a cool, dark, dry place until needed.  Once a jar has been opened, it should be refrigerated.

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