Sweet and Spicy Bell Pepper Jam
Home grown bell peppers are delicious, but they definitely have a distinct flavor that can sometimes over power a dish. Their assertive flavor mellows and sweetens in my sweet and spicy bell pepper jam. Serve this versatile jam as a condiment for charcuterie, a glaze on meat or spread on a plate and top with grilled fish. My recipe calls for red bell peppers, but use any combination of red, yellow or orange bell peppers. This easy condiment is perfect for canning, making it a wonderful edible gift.
Sweet and Spicy Bell Pepper Jam
Serves: makes about 2 cups
Special Equipment: heatproof jars with lids
2 pounds bell peppers (red, yellow or orange), seeded and coarsely chopped
1 ½ cups sugar
½ cup apple cider vinegar
1-2 teaspoon crushed red pepper flakes
1. In a food processor, pulse the bell peppers until finely chopped, being careful not to purée the peppers.
2. In a medium size pot combine the peppers, sugar, vinegar, and chili flakes. Bring to a rolling boil, stirring until sugar is dissolved. Reduce heat and simmer until the liquid is reduced by two-thirds, about 1 hour. The mixture will reduce from a soupy consistency to a loose paste-like consistency.
3. Ladle the jam into heatproof jars, cover, and chill until set, 1-2 hours. Store in a refrigerator for up to one month.
Do Ahead: The jam can be made up to 1 month ahead and stored in the refrigerator in heatproof, airtight containers.
