Red Pepper Jam Recipe

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Whether from your garden or the farmers' market, the summery abundance of sweet red peppers will provide color and flavor long past their normal season in this condensed form. Although jam-like in consistency, this zesty spread is at its best when served with sharp cheddar or other flavorful cheese as an hors d'oeurve.
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  • 12 sweet red peppers (about 4 pounds)
  • 1 tablespoon salt
  • 1 pint vinegar
  • 3 cups sugar
Container: Large non-reactive saucepan or kettle, jars with tight-fitting lids
3 hrs
1.5 hrs
  • Remove seeds from peppers and grind or chop very finely by hand or in a food processor. Sprinkle with salt and let stand for several hours, then drain. This step removes moisture from the peppers and reduces the time needed to cook them down to a suitable thickness.
  • Put the drained peppers, sugar and vinegar into a non-reactive pan large enough to hold the ingredients as they boil. Boil gently until the mixture has a spreadable, jam-like consistency, about 1 hour.
  • It will keep for weeks , refrigerated or indefinitely, if frozen. It can also be canned in a boiling water bath, following standard canning instructions.
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