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Red Bell Pepper Jam

  • ACTIVE: 30 MIN
  • SERVINGS: makes about 4 cups
  1. 6 large roasted red bell peppers from a jar
  2. 4 cups sugar
  3. 3/4 cup cider vinegar
  4. 3 tablespoons fresh lemon juice
  5. 1 teaspoon cayenne pepper
  6. 1 packet liquid pectin (1/4 cup plus 2 tablespoons)
  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.
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