A question about a recipe: Red Pepper Jam!

I have a question about the recipe "Red Pepper Jam!" from ChezSuzanne. Thinking about doubling this and canning it. Anyone know if it safe for canning (hot water bath)? Thanks.

D22e715c 166f 4578 8ad4 1e169fc809ba  ry 400
  • Posted by: melissav
  • September 10, 2011
Red Pepper Jam!
Recipe question for: Red Pepper Jam!


Spiced Tomato Jam with powdered pectin

3 cups prepared tomatoes (prepare about 2¼ pounds tomatoes)
1½ teaspoons grated lemon rind
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup lemon juice
4½ cups sugar
1 box powdered pectin
Yield: About 5 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.


To Prepare Tomatoes – Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.

To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.

Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Spiced Tomato Jam With Powdered Pectin in a boiling water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints 5 min 10 15


This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

TheWimpyVegetarian September 15, 2011
Great information! I've not canned this yet, but want to.
It is not a good idea to double jam or jelly canning recipes. You can have problems with the end product not turning out correctly. Please just make one batch at a time so you don't waste all of your ingredients. Then make sure that you boiling water bath the jam for your altitude.....recipes are written for processing at sea level so you will need to add 1 minute for every 1000 feet above sea level where you live.
melissav September 11, 2011
Thank you.
Frontalgirl September 10, 2011
The recipe calls for sherry vinegar which has an acidity of 5%, so you should be fine canning it.
Recommended by Food52