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. We’re freezing peppers, pickling peppers (more of that to come VERY soon), preserving peppers in olive oil, dehydrating peppers, you name it, we’re doing it. We’re also making jams. Jams? Absolutely. Jellies and jams are a smart way to incorporate a number of your chili peppers into a single preserving session, and what you wind up with is something super crazy delicious that you can use all through the winter. This particular recipe calls for a cup of minced peppers and it makes two half pint jars. This is a “no sugar” or “sugar free” (aside from the fruit, of course) jam, though you can include a bit of sugar if you’d like. It isn’t necessary. The kiwi is sweet enough on its own, and sometimes you don’t want all that sugar in your diet. You’ll need to use a no-sugar or low-sugar pectin product. Here is the one I used: Ball Real FruitTM Low or No-Sugar-Needed Pectin - Flex Batch 4.7 oz. It works great for me. No fail jam. Let’s talk about how we make the recipe, shall we? Skim the Foam. Remove from heat and skim any foam that might rise to the top. Cool and Jar. Cool slightly and pour into 2 8-ounce jars. Refrigerate and Wait. Cover and refrigerate to solidify! Boom! Done! Your sugar free jam is ready to go, still with loads of flavor from the mix of kiwi, lime and aji peppers. I just love this recipe.
Storage & Leftovers
Storing your Sweet Pepper Jam in an airtight container in the fridge may allow to keep it for up to 3-4 weeks. To maximize the storage life, make sure to refrigerate it promptly.
Try Some of My Other Popular Jelly and Jam Recipes
Pepper Jelly Scotch Bonnet-Peach-Pepper Jam Pineapple-Mango Pepper Jam Kiwi-Jalapeno Jam Habanero Pepper Jelly Jalapeno Jelly Pepper Jelly Recipes
