"Almost homemade" pepper-fruit jam

Excellent jelly and pepper combos to try are: strawberry habanero, raspberry serrano, orange marmalade ghost pepper.

Try with bagels and cream cheese, or use it in jam thumbprint cookies.



     1 jar (around 16 oz) of your favorite store bought jam or jelly

     2-4 hot peppers such as habaneros or ghost peppers


  1. Empty jar of jelly/jam into a small sauce pot on medium heat.
  2. Thinly slice or mince the peppers.
  3. Once the jelly is melted, add the peppers and raise heat to medium high but do not boil.
  4. Simmer on medium high for 5 minutes, stirring with a flat-bottomed spatula so it does not stick and burn to the bottom of the pot.
  5. Pour jelly into a clean jar, and refrigerate.