We just made a batch of the Festival Pepper Jam. YOU LIED! It is not "so good", it is GREAT! My husband and I licked the spoon, the funnel and the pot. Going to do a second batch, maybe even a third, if the peppers hold out. THANK YOU!!!!
Me too. Through you is how I foundout about scammers for canning lids. I got taken too but was able to stop payment to my credit card. Thank you for that video.
This would be so beautiful poured over a brick of cream cheese in a pretty autumn-themed dish and served with some sturdy crackers. That is just such a pretty preserve, thank you Leisa.
Looks amazing! "For the garden next year"... does everybody know that the hot pepper plants are perennial? If you bring them indoors over the winter they will continue producing, and will also give an earlier crop next year after they go back outside. Learned this accidentally last winter. So nice to pick fresh peppers at Christmastime!
In FL the stems become like hard wood I do cut them back now and then Mine have survived a frost Thought they were dead but started growing again from the “trunk”
In coastal Texas, Zone 9a, I keep my pepper plants in pots and grow bags ranging from 3 to 7 gallons. When a freeze is expected, and we had the worst one that I've experienced here in my 50 years this past winter, I take them into my garage, add LED and florescent lights along with a heat source and they come out fine. I do this with many tropical plants too and they also do fine. This year I have 3 peppers that I overwintered like this and they are the most productive of all of my peppers, including those planted in the garden.
nice, peppers are on sale here going to try it. I did blueberry the other day - no sugar or pectin - just the berries, chia seed for gelling and a little monk fruit for sweetener - it came out awesome - had it on pancakes today and the wife just about finished the first jar - And chia is almost not noticeable, really they re like the seeds in a raspberry jam just a lot softer.
I made your pepper jelly today- turned out wonderful! I had 1/4 jar I refrigerated! I added green peppers, red hot peppers, jalepenos, and banana peppers! Spicy and sweet! Thank you!
I had to comment on your other video. I have a really great pressure canner. You and your husband are so sweet to do the give away for that canner your husband found. I hope someone that doesn't have one and needs one wins.
I ended up making this. It was the best pepper jam I have ever made. Thank you for this recipe. I tried to add a picture and I don’t know how to. It was absolutely beautiful.
I made this from your recipe about 18 months ago and everyone loved it. I get request all the time for it. I’m actually going to make a couple of batches today for Christmas presents.
OK You totally knocked it out of the park with this one!! I just made 6 half pints of this jam and it is perfect. Delicious and fun to make and possibly the prettiest thing I've ever put in a jar. WOW Leisa.....thank you!!!
Thank you for this! Recipes like this are so versatile, I love grilling pork or poultry with something sweet and savoury; and grilling either of for-mentioned with a glaze of a jam like this is awesome - the possibilities are endless.❤️
I followed your recipe last night and it came out PERFECT. Only difference was I used Low-pectin Sure Jell. I now have a new favorite Pepper Jam! Thanks for sharing.
I made 2 batches of this today., and they came out perfect. I looked at a lot of pepper jelly and jam recipes, but kept coming back to this one, as I trust her recipes for canning more than the others. I learned to can "ugly chicken", from Leisa, so this was a piece of cake. Literally, the hardest part is chopping the peppers.
I have never had this jam. Funny, I would never even try it BUT I am so addicted to your channel I'm watching everything! Am I going to make this jam? YES! I'm laughing. Hubby says I've lost it. (He's kidding) It's fine, lol, Thank you. It is fun to learn new things as I stock my pantry.
Oh Me, Oh My!!!! I can't wait to try this! Yummmmylicious!!!! I already like hot pepper jelly with cream cheese and crackers. Mmmm Mmmm Mmmm! Love how your lids popped at exactly the right moment at the end when you said like and subscribe {Pop Pop} hahaha. It was it's own little grand finale for your festival jam! ;-)
BEAUTIFUL!🌶🫑💥 I watched SO MANY videos on making pepper jelly and thought that yours was the most informational and the end product was the best! Thank you for all of your videos! I have been following you for a few years now and enjoy so many of your videos and expertise.😃
I just used your recipe and had only 2 red bells and the rest cayennes (cause that's what i have on hand)....good night! It's delicious! Thank you for sharing!
Wow, just wow! That looks so awesome. I've been looking for a good jalapeno jelly recipe but this jam looks even better! This is going on the try list, most likely this weekend, but MUCH hotter! I hear it's good for the heart lol! Thanks for sharing!!
These look so yummy and PRETTY! I enjoy this jam as well. I don’t make it often because we just don’t eat jam but I really enjoy making it! I usually make freezer jam because we prefer the taste . I noticed that your jam was boiling in the jar, it has been way to many years since I made the cooked jam that I don’t remember the boiling in the jar. It was just something that I saw in the video that caught my eye. But I guess it makes sense 😉
Hey Lisa! I made this lovely pepper jam last year and oh yeah its gorgeous. Really looks like a party in a jar. Its so delicious. I am back to make more. Everyone loved it. Heres a suggestion for using it. We like to put it on our egg rolls. 🎉 So good. Thanks for all of your great videos, awesome recipes, and the work you do for us all. Plus you keep us scared straight about following the guidelines and prepping for possible SHTF. Thank you.
I’m going to make this! 😊😊 I’m always afraid the silicone will be slippery when wet. I fold one of my kitchen microfibre cloths in half to hold hot jars as I attach lids. Can’t wait to make this!
I make sweet pepper jam, same thing basically, but I never make enough, gonna try to focus on making alot next yr. Cuz I absolutely love this stuff, and your right it does make a great gift.
Absolutely beautiful jam. I have read your recipe and watched your video on this recipe for a couple of years. Some of the things you said finally clicked in my mind. Made the jam today and turned out perfectly. Thank you Leisa for all that you do on your channel, I am a better canner for it.
I would have to leave out the hot peppers and I bet it would still be delicious! I make garlic jam which is sweet underneath and is a cast iron skillet to the head of garlic! :-)
Aloha! I like that you put the ingredients and measurements in your “about“ section. I also like that you say the heat is at your discretion just so you come to the total measurement. It also looks like the traditional pepper jam days of old, not the puréed, food coloring mess some call pepper jam. Glad I found your channel! Aloha!
Really pretty jam! This will be my 2nd attempt. The first time I over boiled and it is like tar. Can't hardly wait to try again,as I have Soo many hot peppers to use up. THANX.
