Paleo Red Pepper Jam
Sweet, spicy, and irresistibly vibrant, Paleo Red Pepper Jam is a delicious condiment that brings a sophisticated twist to your table, perfect for clean-eating enthusiasts. Made with fresh red bell peppers, honey, apple cider vinegar, and a hint of cayenne, this jam balances natural sweetness with a subtle kick of heat. A touch of gelatin gives it a perfectly smooth and spreadable texture without any added refined sugars, making it ideal for those following paleo diets. Whether paired with roasted meats, spread on grain-free crackers, or served as a dip accompaniment, this jam is as versatile as it is flavorful. Quick to prepare and with a shelf life of up to two weeks, it’s the perfect homemade addition to elevate your meals and snacks.
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Recipe Information
Ingredients
- 4 large red bell peppers
- 0.25 cup apple cider vinegar
- 0.5 cup honey
- 2 tablespoons fresh lemon juice
- 0.5 cup water
- 0.5 teaspoon salt
- 0.25 teaspoon ground cayenne pepper
- 1 packet gelatin
Instructions
Wash and dry the bell peppers. Cut them in half and remove the seeds and membranes. Chop the peppers into small pieces.
In a large saucepan, combine the chopped red bell peppers, apple cider vinegar, honey, lemon juice, water, salt, and cayenne pepper.
Place the saucepan on medium-high heat and bring the mixture to a boil, stirring occasionally.
Once boiling, reduce the heat to low and simmer for 30 to 35 minutes, or until the peppers are very soft and the mixture has slightly thickened.
Remove the saucepan from heat and allow it to cool for a few minutes.
Using an immersion blender, blend the mixture until smooth. You can also use a regular blender, but be cautious with the hot mixture.
Sprinkle the gelatin over the surface of the mixture and stir well until fully dissolved.
Return the sauce to the stove and bring to a gentle simmer, stirring constantly for about 5 minutes to ensure the gelatin is entirely incorporated.
Remove from heat and let the jam cool to room temperature. As it cools, it will thicken further.
Transfer the jam into sterilized jars, seal, and refrigerate. The jam will keep for up to two weeks in the refrigerator.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 126.4 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1735 mg | 37% | |
*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.
