Red peppers, tomatoes, garlic, and onions all come together in this 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.
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.
Spicy Red Pepper Jam
- 2 red bell peppers finely chopped (about 2 ½ cups)
- 3 large tomatoes 2 cups when grated
- 5 cloves minced garlic (1 solidly packed tablespoon when minced)
- ½ yellow onion finely chopped (⅔ cup when chopped)
- 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
- 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).
- Pro-tip: Use a wide-mouthed, heavy bottomed pot on the stove. I use a Le Creuset Dutch oven that's about 12" in diameter. This is important, otherwise the mixture won't boil down very well.
- The jam will thicken as it cools. Store in the refrigerator for up to one month.
Choc Chip Uru
Mmm I love spicy jam, it really wakes me up in the morning 😀
Delicious looking photos!
Choc Chip Uru
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.
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!!!
My husband is Russian and loves a good spicy tomato sauce, will have to try it soon.
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?
Love this sweet and spicy combination. I could eat it out to the jar!!
Your spicy tomato-pepper jam is gorgeous! And I'd definitely be happy to shovel in a LOT of your lovely canapes 🙂
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!
Red pepper jam is so good! I love doing an appetizer with brie with it. I love this!
I just want to take a big bite of one of those crackers with cheese and the spicy red pepper jam!
This combination of flavors sounds great and versatile. It would make a great sandwich spread or pair well with meat or fish!
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!
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.
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.
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!
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?
I'm so slow getting to canning this year, this jam might be the kick I need!
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!
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!
Consequently tasty! That appears amazing.
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!
A girl after my own heart!!! Love this jam and crackers and feta are perfect accompaniments!
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 🙂
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!
Could you provide instructions for canning? 🙂
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!
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!