Red Pepper Savory Jam Recipes

EASY RED PEPPER JAM

Easy Red Pepper Jam image

Easy and delicious small-batch, no-pectin red pepper jam. Takes just one hour to make and needs no canning. Simply jar and refrigerate.

Provided by Jennifer

Time 1h

Number Of Ingredients 6

Ingredients

3 lbs sweet red bell peppers (about 6 peppers)
3 cups boiling water
1 1/2 cups white sugar
1 cup white vinegar
1 1/2 tsp fine salt
1/8 - 1/4 tsp red pepper flakes (optional)

Steps:

Start 3 cups of water to boil.Core and seed red peppers and cut into large chunks. Place in a food processor. Pulse until no large chunks remain. Remove to a large bowl and cover with boiling water. Let stand 15 minutes, then drain well.
Add drained red pepper puree to a large, heavy-bottomed saucepan. Add sugar, vinegar, salt and red pepper flakes, if using. Stir to combine. Heat over medium heat until mixture boils, then reduce heat to medium low and simmer, stirring regularly to start, then watching and stirring more regularly towards the end of cooking to avoid scorching on the bottom, until mixture is thickened, about 40-45 minutes. (Mixture will thicken further in the fridge).
Prepare three one-cup capacity jars by cleaning well.
When jam is ready, spoon into prepared jars and allow to cool 15 minutes uncovered. Place lids on jars, just finger tight and place in the refrigerate for 6-8 hours, before using.

Nutrition Facts : Calories 544 kcal, Carbohydrate 127 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 1188 mg, Fiber 10 g, Sugar 119 g, ServingSize 1 serving

RED PEPPER SAVORY JAM

Red Pepper Savory Jam image

Make and share this Red Pepper Savory Jam recipe from Food.com.

Provided by Lorrie in Montreal

Categories Peppers

Time P1DT1h

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 5

Ingredients

6 -8 sweet red peppers
2 tablespoons salt
1 cup red wine vinegar
2 cups sugar
1 dash hot pepper sauce or 1 dash cayenne pepper

Steps:

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

Nutrition Facts : Calories 288.9, Fat 0.4, SaturatedFat 0.1, Sodium 2329.2, Carbohydrate 73.8, Fiber 2.4, Sugar 71.6, Protein 1.2

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