This stuff is seriously delicious. It's amazingly tasty with cream cheese and lox on a bagel, as a spread on a salami sandwich, with goat cheese and crackers, or lots of other ways.
The good news is that it is not very hard to make (whether or not you end up canning it.) But you really need to make it now before sweet pepper season ends. You do not have to use red peppers though the color of the jam will be prettier if you do. So go buy a boatload of sweet peppers (or harvest your own if you've got 'em). Then get jamming.
The steps are pretty simple - you blend or cuisinart (yes, I use that as a verb) the peppers, then salt and let drain for a few hours.
Then add sugar and vinegar and simmer down to a thick, jammy consistency.
Then can it (or if you prefer to make a really small batch, just store it in an airtight container once it's cooled down.) But I suggest you make enough to can at least a few jars - once you've tasted this stuff, you're going to want them. They also make great gifts.
Red Pepper Jam
Makes roughly 2 pints (or 4 half-pints)
Ingredients
* 12-15 large, sweet red peppers, rinsed and with the stems, ribs and seeds removed
* 2 cups apple cider or white vinegar (I used apple cider)
* 3 cups sugar
* 2 Tbsps salt
Directions
1. Chop or blend the peppers in a Cuisinart or blender. Remove to a bowl, sprinkle the chopped peppers with the salt and let stand for 3 to 4 hours then drain.
2. Place the peppers in a pot, add the sugar and vinegar and simmer gently until thick and jammy, about 40 minutes to one hour.
3. If you plan to can any of this delicious stuff, use this time while the jam is simmering to sterilize your canning jars and lids and get your canner pot ready to go. If you don't want to preserve any, just kick back.
4. Once the jam has reached the desired consistency (it should thicken a little when it cools, mind you), if you're canning, ladle the jam into the sterilized jars, wipe the rims clean of any drips, apply the sterilized lids and bands and process in a boiling water bath for 15 minutes. Let cool in a draft-free place then test the seals. If good, you can store for up to a year. Any that have not sealed properly should go into the fridge and get used within a week or two. If you're not canning it, let it cool a bit, then pour it into an airtight container and store in the fridge for up to two weeks.
Not feeling totally confident about canning yet? Check out my page of canning directions and resources with links to my favorite recipes, cookbooks and canning and preserving web sites.
You might also like:
- Tomato Jam
- Apple Rhubarb Chutney
- Roasted Butternut Squash & Red Peppers With Rosemary, Garlic & Parmesan
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.
20 comments:
This jam sounds amazing! An excellent way to preserve summer's beautiful last peppers.
I made this today (actually it's almost out of the canner). It's one of the first "jam" recipes I've tried because yours was so well photographed and explained. Thank you!
My batch of 13 peppers made 4 half pint jars and filled a pint jar almost to the top. We'll be eating the pint jar and putting up/gifting the other 4 jars.
I have a couple of comments: I love the flavor! Can't wait to break out the cream cheese. But I was not ready for the permeating vinegar fog that engulfed the house. Neither were my son or husband. =)
Lesson learned... doors/windows open... work while the kids are in school and the husband is out of the house. LOL
Thank you again. I love reading your blog!
thanks so much! and yes, the vinegar from any kind of pickling, etc., is always super intense!
My family eats this on pork
I assume you mean apple cider vinegar, not just apple cider, right?
Yes! "2 cups apple cider or white vinegar (I used apple cider)" meaning I used apple cider vinegar rather than white vinegar.
My husband's Grandmother Eleanor had been making this very recipe since the 1930's. Since she has pasted the task has come to me. I love this... it's great on everything from egg rolls to roasts. I still use her hand grinder. Actually making a batch at present. Thanks for posting. MCW.
My husband's Grand mother Eleanor had been using this very recipe since the 1930's. Since her passing I have taken on this task. I love it on everything from egg rolls to roasts. As a matter of fact I am currently making a batch! MCW.
Wow, I'm so glad I got overexcited and bought a large bag of red capsicums with no idea how I would use them all, this recipe was Amazing! I have found an excuse to eat it with almost every meal for the last three days since making it. Thank you so much for sharing! xx
That's great, Julie! So glad you like it. Isn't it amazing?
O- my gosh I can't wait to try this!! It looks fabulous! Do you have any good bacon jam recipes?
I'm afraid I have not made bacon jam yet :)
After draining the peppers, is the juice thrown away. Also, how well do you drain them. Thank you for you advice. This recipe will be a keeper
Hi Margaret,
you do discard the salty water from the draining unless you have a use for it. The recipe calls for it to drain for 3-4 hours. Hope you enjoy it!
Have made this several times and everyone just loves it. Usually serve it with a triple cream Brie andd crackers. Wonderful with a chilled glass of wine. Have given it to friends and they have used it many different ways - including putting it on a BBQ steak (after cooking the steak). I initially use less vinegar and sugar (about 1/2 of what was in the receipe above) and then add more vinegar or sugar as required. Have been able to adjust the flavour to ehat I like doing it that way. Am presently underway making up batches for Xmas gifts. Have kept it in the frig for months without it going off.
So happy to hear that, Don! Thanks for commenting on this and reminding me about this as a gift giving option :)
I am currently in the process of making this Jam again to give as Christmas gifts, as I did last year. Everyone loved it so hopefully will be a hit again this year.
I don't strain the juice from the red peppers but place it all in the pot with the finely sliced and chopped peppers. I have found that by leaving the juice the end product has a deeper and richer color and flavor. (Have made it without the juice and with the juice). Because of the extra liquid it does take a bit longer to reach the desired jam consistency.
I give small jars of the jam, along with a Camembert or Brie cheese and a packet of fancy cracker biscuits as Christmas Gifts.
Yum! There are some lucky gift receivers in your life. Thanks for the tip re not discarding the juice. I'll have to try it that way next time I make it.
I just made this with every red pepper we had in the garden. The list includes habaneros, jalapeños, poblanos that had turned and many more varieties along with the bells. I put one yellow bell pepper in and it’s like there are flakes of gold in the jam. It’s not blow your head off hot because of the sugar (and there are probably 10 habaneros along with many other hot varieties in my jam), but the flavour is amazing if you like a bit of heat. A friend came over just as it was finished and was eating spoonfuls out of the pot! Thank you for the recipe!
Hurray! That sounds both beautiful and delicious. Thanks for letting me know.
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