Red peppers, tomatoes, garlic, and onions all come together in this spicy jam.
Transforming summer vegetables into jam is great fun, and this is one I make every year. It’s actually almost equal parts sweet red peppers and tomatoes, so technically I suppose it’s a spicy red pepper-tomato jam. But whenever I make it, I’m more aware of the peppers and the heat from the garlic, so I tend to omit mention of tomatoes in the title. It feels misleading.
I actually got the recipe from a chef at an event I was running for the Marin Agricultural Land Trust. As part of the meal served that day, he and his restaurant staff at Nick’s Cove whipped up some little goat burgers topped with this jam. Even though the event was centered on goats, with the rancher in attendance, the buzz that afternoon was all about this jam.
There’s a bit of prep work that can’t be omitted or shortcut, I’ll be honest. But squirrel away the time to do it and then just let it bubble on the stove until thickened. That one hour of prep time will reap the rewards of enough of this special jam to last a month.
I should also mention, it packs heat from lots of garlic. If you want to cut back on that, go ahead. There’s a lot of vinegar too, to balance the sugar. If you don’t have sherry vinegar, which the recipe calls for, I’ve made it with apple cider vinegar and red wine vinegar too, and haven’t noticed any real difference.
- 2 red bell peppers, finely chopped (about 2½ cups)
- 3 large tomatoes (2 cups when grated)
- 5 cloves garlic, minced (1 solidly packed tablespoon when minced)
- ½ yellow onion, finely chopped (2/3 cup when chopped)
- 1 cup sherry vinegar
- ½ cup granulated white sugar
- ½ cup brown sugar
- 2 t freshly squeezed lemon juice
- ⅛ -1/4 tsp ground cayenne pepper
- ⅛ tsp kosher salt
- ⅛ tsp ground black pepper
- Put a very wide-mouthed pot on the stove. I used a Le Creuset large casserole pot that's about 12" in diameter. This is important, otherwise the mixture won't boil down very well.
- Cut the tomatoes in half and grate them on a rough grater to remove the skins. You should get about 2 cups grated tomatoes when done. Throw them the pot with the rest of the ingredients and bring to a boil. Reduce to an active simmer and cook until thick and syrupy (about 45 minutes).
- The jam will thicken as it cools. Store in the refrigerator for up to one month.
This week’s #SundaySupper is all about Saving Summer, co-hosted by two of my favorite #SundaySupper members: Stacy at Food Lust People Love blog and Tara at Noshing with the Nolands. Check out how everyone else is preserving the summer!
Learn how to …
- Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma’s Meals
- Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
- Oven Dry Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Green Tea and Chocolate Saketini from Ninja Baking
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi’s Kozy Kitchen
- Spicy Apple – Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D’s Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Hot Pepper Jelly from A Kitchen Hoor’s Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Peach Preserves from Delaware Girl Eats
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
- Spicy Red Pepper Jam from The Wimpy Vegetarian
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Pickled Beets and Onions from Kudos Kitchen by Renée
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
- Sweet Pickled Cauliflower from Because I Like Chocolate
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Freeze ’em For Later Peach Berry Hand Pies from eating in instead
- Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc
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