Red Pepper Jam Recipe

Provided By
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.
Share this!
  • 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.
Similar Recipes
Hot Pepper Jelly
bottle liquid pectin
cider vinegar
granulated sugar
to 3 drops food coloring*
chopped red
Roasted Red Pepper Hummus
lemon juice
Green Chili Pepper Jelly
diced green chilies
to 3 tablespoons finely chopped jalapeƱoes
cider vinegar
3 oz. pouch of liquid pectin
lemon juice

Red Pepper Jam Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2022 Tecstra Systems, All Rights Reserved, RecipeTips.com