Low Sodium Red Pepper Jam
Bright, bold, and irresistibly flavorful, this Low Sodium Red Pepper Jam is the deliciously sweet and tangy spread your kitchen has been missing. Made with vibrant red bell peppers, apple cider vinegar, and a hint of red pepper flakes for a subtle kick, it’s the perfect balance of sweet heat. With no added salt, this heart-healthy jam is meticulously simmered to create a velvety texture that pairs beautifully with cheese boards, roasted meats, or as a unique condiment for sandwiches. Simple to prepare with just 20 minutes of prep and ready in under an hour, this recipe yields enough to enjoy now or preserve for later. Whether you’re looking for a pantry staple with a gourmet twist or a homemade gift idea, this easy red pepper jam will be the star of your culinary creations!
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Recipe Information
Ingredients
- 4 medium Red Bell Peppers
- 1.5 cups Apple Cider Vinegar
- 2 cups Granulated Sugar
- 2 tablespoons Pectin
- 2 tablespoons Lemon Juice
- 0.5 teaspoons Red Pepper Flakes
Instructions
Begin by washing the red bell peppers thoroughly. Cut each pepper in half and remove the seeds and stems.
Chop the peppers into small pieces, aim for a uniform dice to ensure even cooking.
In a large saucepan, combine the chopped red bell peppers, apple cider vinegar, granulated sugar, pectin, and lemon juice.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring constantly to dissolve the sugar.
Once boiling, reduce the heat to medium-low and let the mixture simmer for 30-35 minutes until the peppers are soft and the liquid has reduced slightly.
Add the red pepper flakes and continue to simmer for another 10-15 minutes, stirring occasionally to prevent sticking.
Test the consistency of the jam by placing a small amount on a chilled plate. If it thickens and wrinkles when pushed with a finger, it's ready.
Remove the saucepan from the heat and let it sit for 5 minutes to settle.
Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
Seal the jars with lids and process in a boiling water bath for 10 minutes if storing long-term, or refrigerate once cooled if consuming within a few weeks.
Allow the jam to cool completely at room temperature. Check seals if processed.
Store in a cool, dark place. Once opened, keep refrigerated and use within 3 weeks.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 434.1 g | 158% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 419.1 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1319 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
