Red Pepper Jam Recipe

This Red Pepper Jam is a sweet and spicy recipe, which is made with red bell peppers and hot red peppers. It’s the perfect appetizer for a cheese board, ready in about an hour.

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Red Pepper Jam Ingredients

• 3 large red bell peppers
• 2 hot red peppers such as cayenne or red jalapeño
• 1 tsp hot red pepper flakes
• 1 Tbsp unsalted butter
• 1/2 tsp salt
• 1 3/4 cup sugar, divided
• 4 Tbsp powdered pectin
• 2/3 cup cider vinegar

How To Make Red Pepper Jam

1. Prep the pectin and peppers: In a small bowl, whisk together 1/4 cup of the sugar with the pectin and set it aside. Seed and roughly chop the red bell peppers and the hot peppers. Place them in a food processor and pulse until they are finely chopped.
2. Cook the jam base: Transfer the chopped peppers to a large, non-reactive pot. Add the red pepper flakes, butter, salt, vinegar, and the rest of the sugar to the pot and stir to combine.
3. Boil the mixture: Bring the pot to a full rolling boil over high heat, stirring often. Once it reaches a full boil, continue to boil for 5 minutes.
4. Add pectin and finish: Slowly add the pectin/sugar mixture while stirring. When the mixture has returned to a full boil, cook for another 4 minutes, or until it starts to thicken, turns slightly darker, and becomes glossy.
5. Jar the jam: Remove the pot from the heat. Carefully fill clean jars with the hot jam and let them cool completely to room temperature before refrigerating.

Recipe Tips

• How do I know when the jam is set? The jam will thicken significantly as it cools. The visual cues to look for while it’s cooking are that the heavy foaming will start to subside and the mixture will turn slightly darker and glossy.
• Can I make this spicier or milder? Absolutely. The heat comes from the fresh hot peppers and the red pepper flakes. For a milder jam, use only one fresh hot pepper and omit the flakes. For a spicier version, you can leave some of the seeds in the fresh hot peppers.
• Can I make this without a food processor? Yes. If you don’t have a food processor, you can achieve a similar result by very finely mincing the bell peppers and hot peppers by hand with a sharp knife.
• Why use a non-reactive pot? Acidic ingredients like peppers and vinegar can react with certain metals like aluminum or un-enameled cast iron. This can give the jam a metallic taste. It’s best to use a stainless steel or enameled pot.

What To Serve With Red Pepper Jam

This sweet and spicy jam is a classic appetizer and a fantastic condiment.

• Poured over a block of cream cheese and served with crackers
• As a glaze for roasted chicken, pork chops, or meatballs
• As a spread on a turkey or ham sandwich for a sweet and spicy kick
• Alongside a charcuterie and cheese board

How To Store Red Pepper Jam

• Refrigerate: Store the cooled jam in an airtight jar in the refrigerator. It will last for up to 3 weeks.
• Freeze: For longer storage, you can place the jam in freezer-safe containers, where it will last for up to one year.

Red Pepper Jam Nutrition Facts

• Calories: 37 kcal
• Carbohydrates: 9 g
• Protein: 0.1 g
• Fat: 0.3 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Berry Chia Jam Recipe
• Rhubarb Jam Recipe
• Blueberry Jam with Mint Recipe