Red Pepper Savory Jam

READY IN: 25hrs
Recipe by Lorrie in Montreal

Lovely red pepper jam--I always triple the recipe. Add hot sauce or cayenne according to taste.

Top Review by Bratty Cook

There is no way to explain how great this savory jam is until you make it. I had at times bought different pepper jelly/jams, much to my disappointment and extreme cost. Saw this and thought, hmmm I'll give it a try, certainly different, adding vinegar and no pectin. But having made my own sweet pickles using the sugar/vinegar ration I thought it might work. I have been making this for 4 mos. now, have made several batches, just love to give it away and hear the great ahh's from people. This can be used in soooooo many ways. On toast, w/ brie cheese it's superb, added into a stir fry dish, added into some leftover rotissrie chicken and mayo. The only iffy part of the recipe is cook time, because all stovetops are different. Will be a tad thin if not cooked long enough and I actually cooked some too long, very thick but great. I have cooked this late at night and then let sit until I sealed it in a waterbath the next day. No problem w/ this, plenty of vinegar. Costco sells a red pepper called "ancient sweets", very long and red.(2lb bag) This is my first choice. Beautiful red color. They also sell a 2lb bag of mini sweet mixed color. These are great but give a overall light red color and a tad different flavor. I have mixed in some green bell or banana peppers when I had them, but not too many. For those who like a hot, hot savory jam, make this recipe using only jalapenos. Nice green and will knock your socks off but the fellas love it.
Here's the only changes i make to the above, I use 2 lbs of peppers, use 2 teaspoons of salt and I don't let it drain. I think this is the right amt of salt to taste and you're not draining off flavor. I mix all together and let sit for at least an hour or overnight. This process allows the salt to start to "cure" the peppers. Seal in a water bath for 10mins and this stuff will be shelf stable for a year or more. Thanks Lorrie, one of my best finds in recipes.

Ingredients Nutrition

Directions

  1. Cut peppers in half and seed them.
  2. In the food processor, grind them coarsely.
  3. Place in a bowl, add salt and cover with plastic wrap.
  4. Leave overnight in a cool place.
  5. The next day drain off half the liquid.
  6. Combine the ground peppers, remaining liquid, vinegar, sugar and cayenne in a saucepan.
  7. Bring to a boil and reduce it and then reduce to a simmer.
  8. Cook for one hour, until thickened, stirring occasionally.
  9. When thick, pour into sterilized jars and either seal or refrigerate.
  10. Jam will keep for up to 3 months.
  11. Makes 2 cups (500ml).

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