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.