Spicy Red Pepper Jam

A ramekin of red pepper jam, and some jam on cheese and crackers.

3.78 from 35 votes

Red peppers, tomatoes, garlic, and onions all come together in this spicy jam. Add it to grilled cheese sandwiches, use as a condiment for burgers or with sausage (for the meat lovers in the family), or serve on an appetizer tray with cheese and crackers. The recipe makes 1 ½ cups of jam. One serving equals 2 tablespoons.

Prep Time1

Cook Time45

Total Time1 45

Course: Condiment

Cuisine: American

Keyword: red pepper jam

Servings:

Calories: 84.5kcal

Author: Susan Pridmore

Equipment

Chef's knife
box grater
Dutch oven or other heavy-bottomed pot

Ingredients

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

Instructions

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.

Nutrition