Red Pepper Jam
User Reviews
3.8
Red Pepper Jam
Description
The Red Pepper Jam relies on finely chopped red bell peppers and hot red peppers, mixed with red pepper flakes that provide layered heat. Cooking starts by bringing the peppers, sugar, butter, salt, and cider vinegar to a full boil, then adding a sugar-pectin mixture to thicken the jam. Heating the mix through a rolling boil for several minutes ensures it develops a thick, glossy consistency. The combination of fresh peppers and pectin creates a spread with a firm texture suitable for jams.
Its sweet, spicy profile works well as a topping for crackers, toast, or to accompany cheese plates. It can also enhance sandwiches or grilled meats by adding a touch of sweetness and heat.
If fresh hot red peppers aren't available, increasing chili flakes can compensate for the heat. For larger quantities, the recipe can be doubled or tripled, though cooking times will need adjustment for the increased volume.
Ingredients
- 3 large bell pepper red
- 2 red hot pepper such as cayenne or red jalapeño
- 1 tsp red pepper flakes hot
- 1 Tbsp butter unsalted
- 1/2 tsp salt
- 1 3/4 cup sugar divided
- 4 Tbsp powdered pectin
- 2/3 cup cider vinegar
Instructions
- Whisk together 1/4 cup of the sugar with the pectin and set aside.
- Seed and rough chop the red bell peppers. Trim and cut the hot peppers in large slices. Put all the peppers in a food processor and pulse until they are finely chopped. I scrape down the side of the bowl once. Transfer to a large pot with a wide bottom, such as a soup pot or enameled cast iron pot.
- Add the red pepper flakes, butter, salt, vinegar, and the rest of the sugar to the pot with the peppers, stir to combine.
- Bring the pot to a full boil over high heat, stirring often. Once the whole contents of the pot have come to a full rolling boil, set a timer and continue to boil for 5 minutes.
- Slowly add in the pectin/sugar while stirring. When the mixture has come back to a full boil, boil for another 4 minutes, or until it is starting to thicken. You'll notice the foaming will start to subside and the mixture will turn slightly darker and glossy. This will not be it's final consistency, it will continue to thicken as it cools.
- Fill clean jars with the jam and let cool before refrigerating.
- Refrigerated jam will last up to 3 weeks, and up to a year in the freezer.
- Makes 3 cups of jam.
Notes
- If fresh hot red peppers are unavailable, increase the amount of chili flakes to achieve desired heat levels.
- When scaling up the recipe, expect longer cooking times to properly thicken the jam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Calories | 37kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 0.1g | 0% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 28mg | 1% |
| Potassium | 19mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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