Red Bell Pepper Jam

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  • Servings: makes about 4 cups

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  • 6 large roasted red bell peppers from a jar
  • 4 cups sugar
  • 3/4 cup cider vinegar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon cayenne pepper
  • 1 packet liquid pectin (1/4 cup plus 2 tablespoons)

How to make this recipe

  1. In a blender or food processor, puree the red peppers. Transfer the puree to a large saucepan. Add the sugar, vinegar, lemon juice and cayenne. Bring to a simmer over moderately high heat and stir until the sugar is dissolved, about 8 minutes. Reduce the heat to moderately low and simmer for 10 minutes, stirring occasionally. Remove from the heat and stir in the pectin. Bring to a boil and stir constantly for 1 minute. Pour the jam into 4 sterilized 8-ounce jars. Cover tightly and let cool for 45 minutes, then refrigerate.

Make Ahead

The jam can be refrigerated for up to 1 week.

Contributed By Published December 2005

455647 recipes/red-bell-pepper-jam 2013-12-06T23:44:00+00:00 Rachel Klein cocktail-party|hannukah|holiday-open-house|new-years-eve|sauces-and-condiments|make-ahead|staff-favorite|web-exclusive december-2005,Rachel Klein,Om,red bell pepper jam,savory jam,Hannukah recipe recipes,red-bell-pepper-jam 455647

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