Sugar-Free Red Pepper Jam
Upgrade your condiment game with this vibrant and flavorful Sugar-Free Red Pepper Jam—perfect for those seeking a healthier alternative without compromising on taste. Made with naturally sweet red bell peppers, tangy apple cider vinegar, and a touch of stevia, this jam is both sugar-free and packed with bold, sweet-savory flavors. The addition of lemon juice enhances its zing, while pectin ensures a perfectly thick, spreadable consistency. Whether you're pairing it with cheese boards, spreading it on toast, or using it as a glaze for roasted meats, this easy-to-make jam transforms everyday dishes into gourmet creations. Ready in just an hour and free from refined sugar, it's a delicious way to add a pop of flavor to your pantry!
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Recipe Information
Ingredients
- 4 medium-sized Red bell peppers
- 0.5 cup Apple cider vinegar
- 1 cup Water
- 2 tablespoons Lemon juice
- 2 tablespoons Pectin
- 2 teaspoons Stevia (or preferred sugar substitute)
- 0.25 teaspoon Salt
Instructions
Begin by washing the red bell peppers thoroughly. Cut off the tops, remove the seeds and inner membranes, and chop the peppers into small cubes.
In a large pot, combine the chopped red peppers, apple cider vinegar, and water. Stir the mixture and bring it to a boil over medium heat.
Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the peppers have softened significantly.
Using an immersion blender or a regular blender, puree the mixture until it reaches your desired consistency. Be cautious with hot liquids to avoid burns.
Return the pureed mixture to the pot, add the lemon juice, pectin, stevia (or your preferred sugar substitute), and salt. Stir well to ensure all ingredients are fully incorporated.
Increase the heat and bring the mixture back to a boil. Once boiling, reduce the heat to low and simmer for another 15 minutes, stirring occasionally to prevent sticking.
Check the consistency of the jam. It should be thick enough to coat the back of a spoon. If desired thickness hasn't been reached, simmer for an additional 5-10 minutes.
Once your desired consistency is achieved, remove the pot from heat and let the jam cool slightly.
Transfer the jam into sterilized jars, leaving about 1/4 inch headspace. Seal with lids and let them cool to room temperature.
Store the red pepper jam in the refrigerator and use within 3-4 weeks. Alternatively, process in a hot water bath if you plan to store for a longer period without refrigeration.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 18.0 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1122 mg | 24% | |
*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.
