Red peppers, tomatoes, garlic, and onions all come together in this sweet and spicy jam. Add it to grilled cheese sandwiches, use as a condiment for meat (for the meat lovers in the family), or serve on an appetizer tray or charcuterie board.
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Tomatoes and red bell peppers are a perfect match in almost any recipe, like in this tomato soup. And when you add onion and garlic, you have a perfect blend of flavors to serving with a log of goat cheese.
Other cheeses are wonderful with this spicy red pepper jam but goat cheese is ideal. A block of feta cheese made from goat or sheep milk is also fabulous. Either cut up the block into pieces that fit well on a cracker and top with the jam (as in this recipe using fire roasted tomatoes) or keep the block of feta whole.
❤️ Why you'll love this recipe
- No-Pectin. This jam thickens as it cools and doesn't require any pectin. It's like a thick chutney.
- Easy. There's a little prep work involved and then everything gets added to the pot at once to simmer.
- No fancy ingredients. This recipes uses pantry ingredients you likely have on hand.
- Make ahead. This is obvious, but the instructions also include directions for canning this jam using a hot water bath canner for long term storage.
- Great gift. This is a great recipe for a hostess gift anytime of year or a holiday gift (if only because of the festive red color).
🧅 Main Ingredients + Notes
The secret to many dishes often lies in the ingredients. For example, some ingredients make a huge difference to the flavor and/or texture of the finished recipe. And purchasing the right ingredients can save you valuable time in the kitchen.
This list only covers ingredients that require some notes. For all of the ingredients, measurements, and directions for this homemade jam, go to the Recipe Card at the bottom of this post.
- Red bell peppers - These sweet red peppers are the best choice for making this jam. You can mix them with a couple of yellow or green peppers but any sweet bell peppers mixture should be dominated by red bell peppers.
- Tomatoes - Use regular tomatoes or hot house tomatoes. Beefsteak and heirlooms may be too juicy. If you use juicy tomatoes mix them with plum tomatoes.
- Yellow onions - White onions or sweet onions such as Vidalia onions are fine. I don't recomment using red onions in this recipe.
- Sherry vinegar - This kind of vinegar provides a deeper flavor to the jam. If you can't find it, substitute apple cider vinegar or red wine vinegar.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment + Notes
Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
- Large pot - The pot should heavy-bottomed (to prevent burning on the bottom) and wide-mouthed (for increased thickening of the jam). My large Le Creuset Dutch oven works great. A braiser can be even better if it's large enough. The pot linked here is a pot specifically designed for making jam.
- Chef's knife
- Box grater - or other grater that has large holes.
- Hot water bath canner (for canning) - My hot water canner has a gauge on the lid for different elevations, which I love since I can at 7100 feet. If you're at sea level up to at least 3000 feet, this gauge isn't as critical.
- Glass mason jars - use ones with a screw band and new lids for canning.
- Canning funnel (designed for canning)
📝 Hot Water Bath Canning Instructions
Canning is a method of preserving that creates a vacuum seal to keep food fresh longer and is excellent for foods with a high acid content.
Basic Equipment
If you don't have a Hot Water Bath Canner, you don't need to run out to purchase one to make this jam. But you'll find a few accessories that come with canners make the process much easier.
- Large, tall pot. It should be large enough to accommodate several jars at once.
- Rack insert. Hot Water Bath Canners come with a rack that fits inside the pot. This allows the jars filled with jam to be raised off of the bottom of the pot. If you don't have this, create your own rack by tying together 6 screw rings (without the lids) and rest it on the bottom of the pot. The filled jars will rest on top of the rings. The jars should not touch the bottom of the pot.
- Mason jars with a screw top lid, whether it's a 2-part construction or all one piece.
- Jar funnel. A canning funnel, inserted into the top of a jar, allows for a faster more efficient filling of the jars. It helps to keep the rims of the jars free of any jam, which is important for getting a good seal.
- Ladle for filling the jars.
- Tongs or jar grabber for lifting the jars into and out of the boiling water.
Prepare the Canner
Lay the rack on the bottom of the pot you plan to use for canning. Fill it with enough water that will cover the jars by at least two inches. Bring to a rapid simmer.
Prepare the Jars
Check the jars, lids, and rings. Glass jars can be reused for years, but lids should only be used once because of the rubber ring that creates the seal. Replacement lids and screw rings are sold in boxes in grocery stores that sell the jars.
Sterilize. The jars, lids, and rings can be sterilized using a quick dishwasher cycle, sliding in a 250˚F oven for 1 hour, or in boiling water for a few minutes.
Fill the Jars
Insert the funnel. Rest a canning funnel in the top of the first jar. The diameter of the funnel should fit the jar perfectly. This keeps the rim of the jar clean which promotes a good seal.
Fill. Fill the jars by either using a ladle or pint measuring cup, leaving approximately ½" headroom at the top of the jar. Remove the funnel and run a clean cloth around the rim of the jar to ensure there are not drops of jam that would prevent a seal.
Screw the lids on firmly but not super-tight. Air needs to be able to escape during the canning process to attain a vacuum seal.
Transfer the Jars
Arrange. Arrange the jars vertically in a single layer on top of the rack. Do not allow the jars to tilt over as this puts the jam into contact with lids. Use either tongs or a jar lifter to do this.
Process
Hot water bath canning. Cover the pot and bring the water to a roiling boil. Process for 10 minutes at sea level and 15 minutes at altitudes over 5000 feet.
Cool
Cool. Use tongs or a jar grabber to remove the jars from the pot to allow to cool on a cooling rack or towel on a countertop. As they cool, the lids will seal with a popping noise.
Check the seal. When sealed, the tops of the lids will be firm and will not flex when pressed gently with your finger. Any jars that don't seal should be refrigerated.
💡Ideas for Possible Variations
- This recipe calls for a little cayenne pepper for added heat. If preferred, you can add jalapeno peppers or other hot peppers to create a mix of peppers according to your own tastes.
- Swap out the cayenne pepper for red pepper flakes.
🫙 Storage Recommendations
- Store sealed jars in a dark, cool pantry for up to one year.
- Store opened jars in the refrigerator for up to one month.
Don't have time to run to the grocery store? Order the ingredients for this recipe using Instacart (affiliate link). Just click on the Instacart button in the recipe card below, and the ingredients will all be organized for you on their site. Plug in your zip code, choose the store you prefer, and select the ingredients you want delivered to your home.
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Homemade Sweet and Spicy Red Pepper Jam (No Pectin)
Equipment
- Chef's knife
- box grater
- Dutch oven or other heavy-bottomed pot Use a large pot that is wide-mouthed for good evaporation as the jam cooks down.
Ingredients
- 2 ½ cups chopped red bell peppers 2 large bell peppers
- 3 large tomatoes 2 cups when grated
- 5 cloves minced garlic (1 solidly packed tablespoon when minced)
- ⅔ cup finely chopped yellow onion about ½ large onion
- 1 cup sherry vinegar
- ½ cup granulated white sugar
- ½ cup brown sugar
- 2 teaspoons lemon juice
- ⅛ -¼ teaspoon ground cayenne pepper
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Chop the peppers and add to a large, wide-mouthed pot.
- Slice the tomatoes in half and grate them onto a cutting board using the largest holes on a box grater. Discard the skins. Tilt the cutting board towards your sink or a large bowl to allow excess tomato juices to run off.
- Add the grated tomatoes to the pot with the remaining ingredients and bring to a boil. Reduce to an active simmer and cook until thick and syrupy (about 45 minutes).
- Tip: The amount of syrupy consistency is dependent on how much of the tomato juices are included.
- The jam will thicken as it cools. Ladle into jars and store in the refrigerator for up to one month.
- Refer to the above post for Hot Water Bath Canning Instructions if you wish to make a lot and can it for gifts or for using throughout the year.
Choc Chip Uru
Mmm I love spicy jam, it really wakes me up in the morning 😀
Delicious looking photos!
Cheers
Choc Chip Uru
Stacy
This is my kind of jam, Susan! I can see what all the buzz was about. Never mind the cheese and crackers, just hand me the bowl and a spoon, please.
Renee
It's the first time I've seen tomatoes in pepper jam. I'm so intrigued. Now if only I could make a smaller batch...
Jennifer @ Peanut Butter and Peppers
Your jam looks incredible and I love the crackers you have it on!! Yum!!!
Amanda Boyarshinov
My husband is Russian and loves a good spicy tomato sauce, will have to try it soon.
cheri
Hi Sue, this jam looks wonderful, love the color. The crackers look like they are the rain coast crackers. Wondering if you made those yourself?
Tara
Love this sweet and spicy combination. I could eat it out to the jar!!
Liz
Your spicy tomato-pepper jam is gorgeous! And I'd definitely be happy to shovel in a LOT of your lovely canapes 🙂
Linda @ForkandForage
Susan, your jam looks delicious! Adding this to my list to try. 🙂
Mallory @ Because I Like Chocolate
Mmmmmm the spicier the better! Love the looks of this jam!
Deanna Samaan
Red pepper jam is so good! I love doing an appetizer with brie with it. I love this!
Isabel Laessig
I just want to take a big bite of one of those crackers with cheese and the spicy red pepper jam!
Laura Dembowski
This combination of flavors sounds great and versatile. It would make a great sandwich spread or pair well with meat or fish!
Shaina
Red pepper jam is my jam. Sorry, had to do it. I absolutely love it...exactly how you served it in your picture. Crackers, cheese (goat is my preferred) and red pepper jam on top. YUM!
Katy
That jam and your photos are absolutely beautiful! I can't think of a better afternoon snack than that!
The Ninja Baker
Mmmm. I can see how the balance of the fiery garlic and peppers would contrast well with a soft cheese. Now I'm ready for appetizers and a cocktail! Tee her.
apuginthekitchen
Love the jam and I love how you presented it on those wonderful crackers. I really would love it with cream cheese on one of those crackers.
Kimberly
Oh my goodness ... I love everything about this recipe!
What I wouldn't give to be able to slather some on a crusty piece of bread right now!
lizthechef
Love this, Susan - I will leave out the cayenne for my non-spicy-loving husband. Making after a visit to the farmers market tomorrow. Hear my printer?
Sarah
I'm so slow getting to canning this year, this jam might be the kick I need!
Norma Chang
Great pairing with the cracker and cheese, not a jam person but this is a jam I could love.
Cindys Recipes and Writings
I'd serve this at any party1 Very classy, Susan!
Sandi Gaertner (@sandigtweets)
This is a great recipe. I can see this working with a number of yummy appetizers I make. Can't wait to try it!
Kim - Liv Life
Simply fabulous!! Funny... this is something that I would never have tried some 15 years ago, but today? I want a jar all to myself!!
Michelle @ The Complete Savorist
I can't get over how delicious this looks. I want this now with the crackers and cheese I have waiting for me.
Rachael @ Set the Table
This looks amazing! I'd love to have this with cheese & a nice baguette for dinner any night!
Oui, Chef
I am SO making this jam, it sounds like a perfect condiment with so many uses!
Tammi @ Momma's Meals
I bought a jar of this at the local farm up the street last year and I my husband loved it! Now I can make my own! Thanks for sharing!
Sarah | Curious Cuisiniere
This sounds absolutely delicious! The best things in life to take a little time!
Claudia
Consequently tasty! That appears amazing.
Alice
LOL, I'd be lucky to get it to last one month! : ) Sounds fab!
Mary @ Fit and Fed
Looks really good! And so do those rustic seeded crackers in your pictures! I like that it's all stovetop with no actual canning. The one part of the recipe that intimidates me is grating the tomatoes, I'm wondering what that would actually be like in practice and whether the skin would just come off (and what would happen to the rest of the tomato, I can't imagine it actually becoming grated). Well I guess there's one way to find out, by giving it a try!
mjskit
A girl after my own heart!!! Love this jam and crackers and feta are perfect accompaniments!
Missi
Yummy yummy....I did not have good fresh tomatoes, so I substituted canned tomatoes and blended slightly. I also substituted white wine vinegar. Turned out beautifully
The Wimpy Vegetarian
I'm so glad!!!! Good to know that canned tomatoes worked well too! Thanks so much for letting me know 🙂
Margaret
Can i use the water bath method with this recipe?
The Wimpy Vegetarian
Argh! I'm just seeing this, Margaret! Yes, yes, yes, you can definitely use the water bath method! I'm so sorry it took me so long to respond!
Chloe
Could you provide instructions for canning? 🙂
Amy
Looks wonderful! What kind of crackers are those?
The Wimpy Vegetarian
It's hands down my favorite jam I make all year. I make enough to last us all fall, winter and spring. The crackers are Trader Joe's. They have seeds and dried fruit in them - they're addictive!
Suzy
I just made a batch and it's cooling. Of course I tasted some - it IS spicy! I used only 1/8 tsp of cayenne, slightly rounded. I'll go with exactly 1/8 next time. I love spicy, but hubby not so much. More for me?! I'm taking 2 jars as Christmas presents on Sunday. My yield was three 8-ounce jars. I'm sure it'll be appreciated. But now reading the comments, I need to pick up goat cheese and crackers as well! I'd also love the instructions for water-bath canning. I always heard fruit was fine to water bath, but not vegetables. Your guidance and wisdom would be great appreciated! And Merry Christmas!
The Wimpy Vegetarian
I'm excited you made my favorite jam! And thanks for the feedback - I really appreciate it. Canning, and difficulty, is related to the pH levels. I'll put together some directions for hot water bath canning for this. I need to check some things, but should be able to add those instructions in the next couple days!