Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. A good pepper jam uses only the freshest peppers, and a yield of 4 cups of hot pepper jam uses about 1 cup of finely chopped hot peppers. That’s a lot of peppers! Truly, if you feel you’d like to include a couple scorpion peppers, maybe a reaper or 2, go for it. The resulting hot pepper jam won’t turn out as hot as you might think. Sure, you’ll get a good heat level, depending on what peppers you’re starting with, but the sugars help temper the pepper heat a bit, as well as the sweetness of the fruits. For this recipe, I chose a mixture of very bright yellow cayenne peppers and aji habanero peppers. The colors are fantastically vibrant, such a vivid, stark yellow. They give the jam a good amount of substance, exploding with flavor in each spoonful. The recipe also scales nicely, so measure and adapt accordingly. This particular recipe makes 4 cups or so. I hope you enjoy it! Then stir in sugar and bring back to a boil. Stir constantly. Once ready, remove from heat, cool slightly and pour into sterilized jars. Cap and refrigerate.
