Sweet Pepper Jam

Makes 6 cups


For Immediate Use or 3 Months Refrigeration

  • 3 cups apple cider vinegar
  • 2 lbs red bell peppers (about 5 peppers), diced
  • 1 sweet onion such as Vidalia, diced
  • 2 cloves garlic, minced
  • 1 tbsp mustard seeds
  • 1 cup sugar

For Canning (Sweet Pepper Jam is ready to use after cooking, but for canning you'll need the following ingredients & equipment)

  • ½ tsp calcium water
  • 2 tsp Pomona's Universal Pectin powder
  • 1 cup sugar

Special Equipment

  • canning or pasta pot with lid
  • canning rack, cooling rack or jar lids (to elevate jars in the pot)
  • canning jars, lids & rubber seals
  • canning tongs
  • canning funnel
  • magnetic lid lifter


Prepare Sweet Pepper Jam

  1. Combine vinegar, bell peppers, onions, garlic, mustard seeds and 1 cup sugar in a medium saucepan
  2. Bring to a boil, stirring to dissolve the sugar, reduce the heat an simmer 15 minutes
  3. Ladle into bowls or jars. Cool, cover and refrigerate for up to 3 weeks. If you want to preserve Sweet Pepper Jam for up to 1 year, follow Canning Instructions

Canning Instructions - Prepare Jars

  1. Wash pots, utensils and jars well with soap and hot water, rinse and drain
  2. Place canning rack in the bottom of the pot
  3. Fill pot with empty canning jars and add enough cold water to cover the canning jars
  4. Cover and bring to a simmer over medium heat for at least 10 minutes; reduce heat and keep jars hot until ready to fill
  5. While peppers are simmering, In a small jar mix calcium powder and water per package instructions to make calcium water
  6. In a bowl, mix 1 cup of sugar and pectin powder
  7. Add ½ tsp calcium water to the pot, then sprinkle in the sugar-pectin mixture and return to a boil, stirring to dissolve the sugar and ensure that all ingredients are heated through
  8. Remove from heat and stir for several minutes to release air bubbles. Skim off any foam
  9. Fill large canning pot with water, and heat to almost a boil
  10. Ladle into clean, hot 4 oz or half-pint canning jars, leaving ¼" of headspace
  11. Release trapped air. Wipe rims clean; center lids on the jars and screw on jar bands
  12. Place in canning rack and submerge, bringing to a boil then reduce to a simmer, covered for 10 minutes
  13. Remove from heat and uncover, allowing jars to sit in hot water another 5 minutes
  14. Remove and allow to sit at room temperature for 24 hours
  15. Check seals then store in a cool, dark place for up to 1 year

Recipe from "Put 'em Up!" by Sherri Brooks Vinton