Recipe: Red Pepper Jam



Recipe Preparation

  1. Mix 2 oz. of sugar and the pectin in a stainless steel bowl and reserve.
  2. Fire roast the red peppers (about 4 total) to char the outside skins. Once charred, place them in a stainless steel bowl and cover with film to cool (about 30 minutes).
  3. Open the cooked peppers over the stainless steel bowl and allow the juice to pour into the bowl. Reserve the juice.
  4. Scrape the charred skins off the pepper and remove and discard the tops, seeds and pith.
  5. Strain reserved liquid to remove charred debris and reserve. You need 4 oz. of liquid, so add water if needed.
  6. Weigh and separate the roasted red peppers into two piles, about 10 oz. each.
  7. Purée one pile of roasted red peppers in a blender until smooth
  8. Dice or brunoise the second pile roasted red peppers and set aside.
  9. Combine the vinegar, remaining sugar, salt, butter, pepper jus, roasted red pepper purée and brunoise in a heavy bottomed sauce pot and bring to a boil, stirring frequently for about 5 minutes.
  10. Whisk in the reserved sugar and pectin mixture and boil for an additional 2 minutes.
  11. Place jam to set in non-reactive glass containers, jar or as desired.
  12. Store in a clear storage container under refrigeration.

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