Sweet & Spicy Pepper Jam

“God blesses those who are poor and realize their need for him, for the kingdom of Heaven is theirs. God blesses those who mourn, for they will be comforted. God blesses those who are humble, for they will inherit the whole earth. God blesses those who hunger and thirst for justice, for they will be satisfied.”

-Matthew 5:3-6 NLT

If you love a little sweetness with your heat, this Sweet and Spicy Pepper Jam is such a fun way to use up fresh peppers. Made with sweet red peppers, poblano, jalapeños, garlic, and a blend of honey, maple syrup, and apple cider vinegar, this jam brings together sweet, tangy, smoky, and spicy flavors in every spoonful. It has a chunky texture from the finely diced peppers, making it just as beautiful as it is flavorful.

What I love most about this recipe is how the different peppers each bring something unique to the mix. The sweet peppers add a mellow sweetness, the poblano brings a subtle smoky flavor, and the jalapeños give the jam its kick. Honey and maple syrup balance the heat, while apple cider vinegar and fresh lemon juice add a tangy brightness that keeps the jam from tasting overly sweet. As everything simmers together, the peppers soften and the flavors meld into a delicious sweet-and-spicy condiment.

There are so many ways to enjoy this pepper jam! Spread it over cream cheese and serve with crackers for an easy appetizer, pair it with sharp cheddar or goat cheese on a charcuterie board, or use it to add a little extra flavor to burgers, sandwiches, and grilled cheese. It’s especially delicious spooned over roasted chicken or pork, and I love the idea of adding it to a turkey burger for a sweet, spicy contrast.

This homemade pepper jam is a great recipe to keep in the refrigerator when you want something that can instantly make a meal feel a little more special. It’s simple to prepare, easy to customize depending on how much heat you like, and a delicious way to make the most of fresh peppers. Just remember that this version is meant for refrigerated storage, not shelf-stable canning.

Lauren Eliza Eats

Sweet and Spicy Pepper Jam

This Sweet & Spicy Pepper Jam combines sweet peppers, Italian red peppers, smoky poblano, and fresh jalapeños for a jam that's sweet, tangy, and just spicy enough. The peppers slowly cook with honey, maple syrup, apple cider vinegar, and warm spices until they're tender and glossy. It's delicious spread over cream cheese, spooned onto sandwiches and burgers, or served alongside a cheese board.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course: Condiment

Cuisine: American

Ingredients Method

Ingredients

  

• 4 sweet peppers finely diced
• 2 Italian red peppers finely diced
• 1 poblano pepper finely diced
• 2 jalapenos finely diced
• ½ small yellow onion finely diced
• 2 cloves garlic minced
• ½ cup apple cider vinegar
• ¼ cup honey
• 2 Tbsp maple syrup
• 1 Tbsp fresh lemon juice
• ½ tsp salt
• ½ tsp smoked paprika
• ¼ tsp black pepper
• ¼ tsp red pepper flakes
• 1 Tbsp cornstarch
• 1 Tbsp water

Method

 

1. Remove the stems and seeds from the sweet peppers, Italian red peppers, and poblano. For a milder jam, remove the seeds and membranes from the jalapeños.
2. Finely dice all of the peppers and onion so they cook down evenly.
3. Heat a medium saucepan over medium heat with a small drizzle of olive oil.
4. Add the onion, sweet pepper, Italian red pepper, poblano, and jalapeño.
5. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
6. Add the garlic and cook for another minute.
7. Add the apple cider vinegar, honey, maple syrup, lemon juice, salt, smoked paprika, black pepper, and red pepper flakes if using.
8. Stir well and bring the mixture to a gentle simmer.
9. Reduce the heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally.
10. The vegetables should become very tender and the liquid should reduce into a glossy syrup.
11. If you want a smoother jam, use the back of your spoon to mash some of the peppers as they cook.
12. In a small bowl, whisk together the cornstarch and water to make a slurry. Stir it into the pepper mixture and cook for another 1–2 minutes, stirring constantly, until the jam thickens.
13. Remove from the heat and taste. Add another small splash of vinegar if you want more tang, a little honey or maple if you want it sweeter, or another pinch of red pepper flakes for more heat.
14. Let the jam cool for about 10–15 minutes. It will continue to thicken as it cools. Transfer to a clean airtight jar or container and refrigerate.