Hot Pepper Jam

July 30, 2003

4 cups finely chopped peppers (see cook's note)

4 cups white vinegar

6 teaspoons calcium water

4 1/2 cups Pomona's Universal Pectin

7 cups sugar

Combine peppers with vinegar and calcium water. Bring to a boil.

Meanwhile, mix pectin and sugar.

Add to pepper mix. Boil for 1 to 2 minutes. Make sure pectin and sugar are totally dissolved.

Fill jars.

Cook's note: For spicy jam, Bonnie Senay uses 3 cups bell pepper to one cup hot peppers. She prefers habanero or Scotch bonnet varieties of hot peppers.


For a milder jam, adjust the proportions, using less hot pepper, more bell pepper for a total of 4 cups.

Senay uses red or yellow colored bell peppers for a "spectacular" appearance.

She says using Pomona's Universal Pectin makes a difference in her hot pepper jam. She has sometimes found it locally on occasion, but she also orders it online at

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