Pepperoni Jam Recipes

BALL® RED PEPPER JELLY

Steps:

• PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• COMBINE bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
• ADD sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.
• LADLE hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.
• PROCESS jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.

EASY SWEET PEPPER JAM RECIPE

Steps:

• Sterilize your mason jars and begin to heat your water in your hot water bath canning pot. Place lids in a small skillet and cover with water and heat on medium-low.
• Place the finely chopped red, green, and jalapeño peppers into a large saucepan over high heat.
• Pour in the apple cider vinegar and stir in the Sure-Jell pectin.
• Bring the mixture to a full boil while stirring constantly.
• As soon as the mixture comes to a rolling boil stir in the sugar. Return to a boil and boil for exactly one minute.
• Remove from the heat and skim off any foam that has collected on top of the surface and discard.
• Then, quickly ladle the jelly into your hot jars, leaving ¼ inch of headspace.
• Wipe the rim and add the heated lid and then screw on the bands to finger tightness.
• Place the jars into the canning pot and be sure that water is 1-2 inches above the top of the jars.
• Bring water to a boil and process for five minutes.
• Using jar lifters remove the jars to a thick towel on the counter and let them cool for 24 hours. Be sure to check the jars after they have cooled to be sure that they sealed properly by pressing down on the center of the lid. If you can easily press down, your jars did not seal and need to be placed in the refrigerator.

JALAPENO PEPPER JAM

Steps:

• ***Before you begin, be sure to wash and dry your jars.***
• 1. You will need 4 total cups of finely chopped jalapeno and bell peppers. I used 1 large red bell pepper, 1 large green pepper and 10 jalapeno. Some of my jalapeno are red (as you can see from the picture). My friend Cindi grew them in her garden. Aren't they pretty!
• Now, before you start chopping..
• Be sure to put some rubber gloves on. The seeds in the jalapeno peppers will burn you. Honestly, they really will. Trust a girl who knows from a previous bad experience.
• 2. Chop the ends from the jalapeno and bell peppers.Chop them into small pieces. I use (and love) this Progressive Fruit and Vegetable Chopper.Chop enough to equal 4 cups. I opted to leave all of the seeds in, which ended up being a nice amount of heat. You can leave some of them out if you are looking for a more mild jam.
• 3. Pour the chopped peppers into a large pot. Sprinkle 1 (1.75 ounce) package of pectin over them and stir to combine.
• 4. Add 1 C apple cider vinegar. Bring the mixture to a boil over medium high heat.
• 5. Once you have a rolling boil, add 5 cups granulated sugar. Stir it well, making sure that all of the sugar is dissolved.
• 6. Stirring constantly, bring it back to a rolling boil. Allow it to boil for 1 minute then remove it from the heat.
• 7. Carefully pour the hot jam into pint-sized jars.
• 8. Take a wet paper towel and clean the rim of the jars, making sure there isn't any jam sticking to it. This will help you get a nice, clean seal.
• 9. Place a lid and ring onto the top of the jars. Make sure you are using new lids. Lids that have been used in the past won't seal properly for you. Place the jars in a water bath canner and process for 15 minutes. The lids will make a popping sound once they have sealed. You can check to be sure they have sealed by pressing your finger in the center of the lid. If it's firm, you are good to go. If it has some give to it, the lid hasn't sealed and will need to be processed in the water bath canner for a longer period of time.
• Store in a cool, dry place. Refrigerate after opening.
• This jam is wonderful served with cream cheese and Ritz crackers.

HOMEMADE PEPPERONI

Steps:

• Gather the ingredients.
• Separately grind pork and beef through the coarse disk.
• Mix meats together with salt, sugar, cayenne, paprika, anise seed, garlic, red wine, ascorbic acid, and saltpeter in a large bowl.
• Spread mixture out on a large pan, cover loosely with waxed paper, and cure in refrigerator for 24 hours.
• Start with about 4 feet of casing. It's better to begin with too much than too little because any extra can be repacked in salt and used later.
• Rinse casing under cool running water to remove any salt stuck to it.
• Place casing in a bowl of cool water and let soak for about 30 minutes.
• After soaking, rinse casing under cool running water. Slip 1 end of the casing over faucet nozzle. Hold casing firmly on nozzle, and turn on cold water, gently at first, and then more forcefully. This will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of casing.
• Place casing in a bowl of water and add white vinegar; a tablespoon of vinegar per cup of water is sufficient. The vinegar softens casing and makes it more transparent, which makes pepperoni look better. Leave casing in water-vinegar solution until ready to use. Rinse well and drain before stuffing.
• Stuff sausage into casings and twist off into 10-inch links.
• Using cotton twine, tie 2 separate knots between every other link, creating pairs of links. Cut between the double knots. ​
• Tie a string to the center of each pair to hang sausages. Hang pepperoni to dry in a space that is 50 F to 55 F with 75 to 80 percent humidity for six to eight weeks. Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months.

HOT PEPPER JELLY

Steps:

• Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.

HOT PEPPER JELLY

Steps:

• Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
• Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

PEPPERONI JAM

Steps:

• Place the pepperoni in a medium heavy-bottomed skillet and cook, stirring occasionally, until the fat begins to render and the pepperoni begins to crisp, about 5 minutes. Strain the pepperoni and reserve 2 tablespoons of the rendered fat in the skillet.
• Add the onions to the skillet and sauté, stirring often, over high heat until translucent, about 2 to 3 minutes. Add the cherry peppers, roasted red peppers and pepperoni and cook, stirring occasionally, for about 5 minutes until everything is incorporated.
• Stir in the vinegar, brown sugar and oregano and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the mixture is dark, caramelized and syrupy, 20 to 30 minutes.
• Cool completely, then transfer to an airtight container and refrigerate for up to 3 weeks. Use as a topping on your favorite grilled cheese or pizza. It's also great on hot dogs and cheese plates.

CHILI PEPPER JAM

Steps:

• In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.
• Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.

EASY RED PEPPER JAM

Steps:

• Start 3 cups of water to boil.Core and seed red peppers and cut into large chunks. Place in a food processor. Pulse until no large chunks remain. Remove to a large bowl and cover with boiling water. Let stand 15 minutes, then drain well.
• Add drained red pepper puree to a large, heavy-bottomed saucepan. Add sugar, vinegar, salt and red pepper flakes, if using. Stir to combine. Heat over medium heat until mixture boils, then reduce heat to medium low and simmer, stirring regularly to start, then watching and stirring more regularly towards the end of cooking to avoid scorching on the bottom, until mixture is thickened, about 40-45 minutes. (Mixture will thicken further in the fridge).
• Prepare three one-cup capacity jars by cleaning well.
• When jam is ready, spoon into prepared jars and allow to cool 15 minutes uncovered. Place lids on jars, just finger tight and place in the refrigerate for 6-8 hours, before using.