Red Pepper Jam with Basil

May 30, 2018

Ingredients

  • ¾ pound sweet red peppers
  • 2 cups cider vinegar
  • 5 cups sugar
  • 2 packages pectin (Sure-Gel)
  • 1 cup fresh chopped basil

Preparation

Wash peppers; remove stems and seeds. Purée the peppers and basil with 1 cup vinegar in a food processor. Combine the purée with remaining 1 cup of vinegar and the sugar in a large saucepan.

Bring to a boil and simmer for 10 minutes, stirring constantly. After 10 minutes, stir in the pectin and return to a rolling boil (a boil that does not stop while stirring) Boil hard for 1 minute, stirring constantly.

Ladle hot jam into hot jars, seal and process for 10 minutes in a hot water bath.

Ingredients

  • ¾ pound sweet red peppers
  • 2 cups cider vinegar
  • 5 cups sugar
  • 2 packages pectin (Sure-Gel)
  • 1 cup fresh chopped basil
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