Red Pepper Jam
Elevate your condiment game with this sweet and spicy Red Pepper Jam, a vibrant spread bursting with the natural sweetness of red bell peppers and a subtle kick from red pepper flakes. Perfectly balanced with tangy apple cider vinegar, refreshing lemon juice, and liquid pectin for the ideal jam texture, this recipe transforms simple pantry ingredients into a dazzling jar of homemade goodness. Whether slathered on warm biscuits, paired with creamy cheeses, or used as a glaze for roasted meats, this versatile gourmet jam will become your new favorite. Easy to make in just under an hour, this small-batch recipe is ideal for gifting or savoring all to yourself. Learn how to prepare, preserve, and serve this irresistible spread that ensures every bite is packed with flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large red bell peppers
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 2 tablespoons lemon juice
- 3 ounces liquid pectin
- 0.5 teaspoon salt
- 0.5 teaspoon red pepper flakes
Instructions
Start by washing the red bell peppers thoroughly under cold water. Remove stems, seeds, and membranes from each pepper, and then finely chop them into small pieces, or use a food processor to pulse until finely chopped.
In a large, non-reactive pot, combine the chopped red peppers, granulated sugar, apple cider vinegar, lemon juice, and salt. Stir well to incorporate all ingredients.
Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly to ensure the sugar dissolves completely.
Once boiling, reduce the heat to medium and allow the mixture to simmer uncovered for about 20 minutes. Stir occasionally to prevent sticking, and monitor the consistency.
Stir in the red pepper flakes and liquid pectin. Increase the heat back to medium-high and bring it to a rolling boil. Boil for exactly 1 minute while stirring continuously.
Remove the pot from heat and skim off any foam that may have formed on the surface. Let it cool slightly.
Carefully ladle the mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean with a damp cloth and seal with lids.
Process the jars in a boiling water bath for 10 minutes to ensure proper canning if you plan to store them unrefrigerated. Otherwise, allow the jam to cool to room temperature before storing in the refrigerator.
Allow the jam to set fully for at least 24 hours before using. This jam can be stored in the refrigerator for up to 3 weeks or canned for longer shelf life.
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 450.1 g | 164% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 428.1 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1797 mg | 38% | |
*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.
