Step 6 - Measure out the sweetener

Depending upon which type of jam you're making (sugar, no-sugar, Splenda, mix of sugar and Splenda or fruit juice) you will need to use a different amount of sugar and type of pectin. The precise measurements are found in each and every box of pectin sold.

 

 

 

 

Type of jam	Type of pectin to buy	Sweetener
regular	regular	6 cups of sugar
low sugar	low-sugar or no-sugar	4 cups of sugar
lower sugar	low-sugar or no-sugar	2 cups sugar and 2 cups of Splenda
no sugar	no-sugar	4 cups of Splenda
natural	no-sugar	3 cups fruit juice (grape, peach, apple or mixed)

For more about the types of pectin sold, see this page!

Notes:

• Nutrasweet (aspartame) will NOT work - it breaks down during heating).
• Splenda (sucralose) substitutes exactly with sugar BUT even the manufacturers of Splenda will tell you that you get best results if you just use a 50-50 mix; half regular sugar and half Splenda.
• Sugar not only affects the sweetness, but also the color and flavor.  It does not affect the preserving or spoilage properties - that has to do with acid and the processing method.
• you can use "no sugar" pectin in place of "low sugar" pectin - you can still add sugar or other sweeteners.

Step 7 - Cook the peppers, vinegar and sugar / sweetener

Mix the dry pectin with about 1/4 cup of sugar or other sweetener and set aside.

Combine the pepper puree, the rest of the 1 cup of vinegar and the remaining sweetener in a pot and heat to a boil over medium heat, while stirring periodically, to prevent burning. Boil for 10 minutes, continuing to stir as needed to prevent burning.

Step 7 - Boil hard for one minute

After boiling for 10 minutes, add the pectin, then boil hard for 1 minute, stirring constantly.

(Note: The photos below are NOT from pepper jelly - but they illustarte it, just the same; until I can make another batch and get more photos!

Step 8 - Skim any excessive foam

Foam... What is it?  Just jam with a lot of air from the boiling.  But it tastes more like, well, foam, that jam, so most people remove it.  It is harmless, though.  Some people add 1 teaspoon of butter or margarine to the mix in step 6 to reduce foaming, but food experts debate whether that may contribute to earlier spoilage, so I usually omit it and skim.

But save the skimmed foam!  You can recover jam from it to use fresh!  See this page for directions!

Step 9 - Testing for "jell" (thickness)

I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/s to 1/2 of another package) and bring it to a boil again for 1 minute.  Get a few jars out of the dishwasher (still hot) and get your funnel, lid lifter and ladle ready.  I put an old towel down - it makes clean up easier.

 

Step 10 - Fill the jars and put the lid and rings on

Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.

Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all you might, just "snug"). (Yes, that is a photo of pickled peppers - my photos of the next 2 steps didn't turn out! :)

 

This is where the jar tongs and lid lifter come in really handy!

 

 

Step 11 - Process the jars in the boiling water bath

Keep the jars covered with at least 1 inch of water. Keep the water boiling. In general, boil them for 10 minutes.  I say "in general" because you have to process (boil) them longer at higher altitudes than sea level, or if you use larger jars, or if you did not sterilize the jars and lids right before using them.  The directions inside every box of pectin will tell you exactly.  The directions on the pectin tend to be pretty conservative.  Clemson University says you only need to process them for 10 minutes.  I usually hedge my bets and start pulling them out after 7 minutes, and the last jars were probably in for 10.  I rarely have a jar spoil, so it must work.

Note: Some people don't even boil the jars; they just ladle it hot into hot jars, but putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the jam and then not to process the jars to be sure they don't spoil!

Step 12 - Remove and cool the jars - Done!

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like.

Once cooled, they're ready to store. I find they last about 18 months. After that, the get darker in color and start to get runny. They still seem safe to eat, but the flavor is bland. So eat them in the first 12 to 18 months after you prepare them!

 

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Other Equipment:

From left to right:

1. Jar lifting tongs 
           helpful to pick up hot jars
2. Lid lifter 
           - to remove lids from the pot 
           of hot water 
3. Lid 
          - disposable - you may only 
          use them once
4. Ring 
         - holds the lids on the jar until after
         the jars cool - then you don't need them
5. Canning jar funnel
         - to fill the jars

Frequently Asked Questions