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Pepper Jam





Yields
1 1/4 Cups



Total Time
30 mins

This sweet and gently spicy spread from Avery Ruzicka of Manresa Bread in Los Gatos, California is also excellent in a sandwich with sharp cheddar cheese or beef.

Pepper Jam




 2 large red bell peppers, seeded and coarsely chopped
 1 jalapeño chile, seeded and coarsely chopped
 1 fresh, mildly hot or hot red chile such as Fresno or cayenne, seeded and coarsely chopped
 1/2 cup plus 2 tbsp. sugar
 1 teaspoon fine sea salt
 2/3 cup cider vinegar
 2 teaspoon Sure-Jell original pectin
Step 1
1

Pulse bell peppers and chiles in a food processor to finely chop, then transfer to a 4- to 5-qt. pot. Add 1/2 cup sugar, the salt, and vinegar. Bring uncovered pot to a boil over high heat, then reduce heat to medium and cook, stirring occasionally, until three-quarters of liquid evaporates and mixture is the consistency of loose jam, 15 to 18 minutes.

Step 2
2

In a bowl, combine pectin and remaining 2 tbsp. sugar. Stir into pepper mixture and cook, stirring constantly, until remaining liquid is slightly syrupy, 1 to 3 minutes.

3

MAKE AHEAD: Up to 2 weeks, chilled airtight.

Nutrition Facts

1 servings

Serving size

Amount per serving
Calories64 per 2 tbsp
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0g
Cholesterol 0mg
Sodium 235mg11%
Total Carbohydrate 15g6%

Dietary Fiber 0.8g3%
Protein 0.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.