Recipe: Red Pepper Jam

Share

Ingredients

Recipe Preparation

1. Mix together 2 oz. of sugar with the pectin and reserve in a stainless steel bowl.

2. Fire-roast the red peppers (about 4 peppers) to char the outside skin.

3. Once charred, place in a stainless steel bowl and cover with film to cool (about ½ hour).

4. Pour the juice from the peppers into a bowl. Strain reserved liquid to remove any particles. Add water, if needed, to equal 4 oz. 

5. Wearing gloves, scrape the charred skin off the peppers. Remove and discard the tops, seeds and pith. 

6. Place 10 oz. of roasted red peppers into a blender and purée until smooth.

7. Dice the remaining 10 oz. of roasted red peppers.

8. In a heavy sauce pot, add vinegar, 24 oz. of sugar, butter, salt, reserved pepper juice, pepper purée and diced red peppers. 

9. Boil for 5 minutes. 

10. Whisk in the remaining sugar and pectin mixture and boil for 2 more minutes. 

11. Place the jam in a nonreactive glass container. Label, date and refrigerate until needed.

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…

Supply Products