You are only an hour away from a tasty Red Pepper Jam that is so good you’ll want to serve it at every meal!
If you’ve ever had red pepper jam, you know how deliciously savory and sweet it can be. The first time I tried it was on crackers and cream cheese. It’s incredible how something so simple can be elevated with the addition of one item. I often forget about this jam until I’m at a party, and then it pops back into my focus as something to enjoy at home.
I don’t know why I never thought about making it before. It’s always been easy to pick up a small jar at the grocery store. However, once you taste it freshly made, you’ll never want to return to store-bought varieties again. Best of all, you don’t need to buy any pectin to make this recipe. It is so simple and versatile that it will likely become a staple in your kitchen.
Why is jam made with red bell peppers? Probably because they are the sweetest of the bell family. As bell peppers ripen, they change from green to yellow, then to orange, and finally to red. That’s how I first started to like raw bell peppers—by trying the red ones with some onion dip. I was shocked that they weren’t bitter like green ones. My love of red bells began. I’m proud to say I’ve since graduated to enjoying the yellow and orange ones as well.
Experiment with different peppers for jam
So many peppers, so many different types of jam, and each one delicious and useful in so many ways. You can make jalapeño jelly using jalapeños, bell peppers, sugar, pectin, vinegar, and lime juice (optional). Powdered habanero or ghost pepper powder can add heat to any pepper jam recipe. Start with a teaspoon and increase the amount slowly to avoid making it too hot. You can also use 2-3 tablespoons of freshly chopped hot peppers of your choice added to this or your favorite pepper jam recipe. Smoked serrano and scorpion peppers are good options for bringing flavor and heat.
If you want to stick with the bell pepper family and avoid the extra heat, try yellow pepper jam for a delightful change. Follow the recipe posted here, substituting the zest and juice of three large lemons for the apple cider vinegar. Add half a teaspoon of cinnamon and get ready to enjoy pepper jam in a whole new way. Substitute half a cup of serrano chili peppers for half a cup of yellow peppers to add a bit of spice.
How do I store leftovers?
Let the red pepper jam cool to room temperature before spooning it into clean jars. Close the jars and refrigerate them for up to 2 weeks. This is a small batch recipe not typically used for canning.
Serving suggestions
Aside from spreading red pepper jam on crackers and cream cheese, you can use it as a topping or accompaniment to other soft, spreadable cheeses, such as goat cheese, feta, Camembert, Brie, or Smoked Cream Cheese. Use it as a spread for Ham And Cheese Sliders, a Fried Egg Burger, or a tasty Breakfast Sandwich. Add incredible flavor to a Cottage Cheese Omelette, Cream Cheese-Stuffed Mushrooms, or a Roasted Pork Tenderloin. No doubt you’ll find plenty of tasty ways to use this jam.
Ingredients
- 3 pounds red bell peppers, washed, cored, and seeded
- 3 cups boiling water
- 1 1/3 cups granulated sugar
- 1 cup apple cider vinegar
- 1/2 teaspoon fine salt
- 1/4 teaspoon red pepper flakes, optional
Instructions
- Place the peppers in a bowl and cover with boiling water. Let stand for 15 minutes, then drain well.
- Place the blanched peppers in a food processor. Pulse the mixture until the peppers form a chunky purée, avoiding a completely smooth consistency.
- In a large, heavy-bottomed saucepan, combine the red pepper purée with granulated sugar, vinegar, salt, and red pepper flakes, if using.
- Stir and raise the heat to medium until the mixture reaches a boil. Then, lower the heat to medium-low and allow it to simmer for roughly 40 minutes, stirring frequently to avoid burning.
- The jam will become thicker while cooking and will continue to thicken as it cools. Once cooled completely, spoon the jam into clean jars before sealing and refrigerating.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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