Red Pepper Savory Jam
Introduce your taste buds to a delightful balance of smoky, sweet, and subtly spicy flavors with this Red Pepper Savory Jam. This versatile recipe features oven-roasted red bell peppers paired with sautéed onions and garlic, creating a depth of flavor that’s elevated by a touch of smoked paprika, honey, and a hint of red chili flakes. The result is a vibrant, jam-like spread that’s perfect as a gourmet condiment—spread it on crusty bread, serve it alongside a charcuterie board, or use it as a glaze for roasted meats. Easy to make and ready in under an hour, this small-batch recipe is a must-have for your fridge, offering an irresistible boost to your favorite dishes.
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Recipe Information
Ingredients
- 6 medium-sized red bell peppers
- 1 medium-sized, diced yellow onion
- 3 minced garlic cloves
- 0.5 cup apple cider vinegar
- 0.5 cup granulated sugar
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon salt
- 1 tablespoon olive oil
- 0.25 cup water
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
Cut the red bell peppers in half, remove the seeds and membranes, and place them cut side down on the baking sheet.
Roast the peppers in the preheated oven for 20-25 minutes or until the skins are blistered and slightly charred.
Remove the peppers from the oven and transfer them to a heatproof bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
Once cool enough to handle, peel off the skins from the roasted peppers and discard the skins. Roughly chop the peppers and set them aside.
In a medium saucepan over medium heat, heat the olive oil. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the roasted red peppers, apple cider vinegar, granulated sugar, honey, smoked paprika, red chili flakes, salt, and water.
Bring the mixture to a simmer, then reduce the heat to low and let it cook gently for 20 minutes, stirring occasionally to prevent sticking.
Using an immersion blender (or transferring the mixture to a regular blender in batches), blend the mixture to your desired consistency. You can leave it slightly chunky or make it smooth.
Return the jam to the saucepan if needed and simmer for another 5-10 minutes, stirring frequently, until the mixture thickens to a jam-like consistency.
Remove the jam from the heat and let it cool slightly before transferring to sterilized jars for storage.
Store the Red Pepper Savory Jam in the refrigerator for up to 2 weeks. Serve as a spread, topping, or glaze as desired.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 192.6 g | 70% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 165.0 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1870 mg | 40% | |
*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.
