| This recipe is liked by 0 person(s). |
JAM - Red Pepper Jam
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Red Pepper Jam Preserves This is a spicy jam designed to be spread on soft cheese and crackers, or use it to top off turkey burgers or sausage. Serves: 1½ cups Ingredients | |
| 2 | red bell peppers, finely chopped, (about 2½ cups) |
| 3 large | tomatoes, (2 cups when grated) |
| 5 cloves | garlic, minced, (1 solidly packed tablespoon when minced) |
| ½ | yellow onion, finely chopped, (2/3 cup when chopped) |
| 1 c | sherry vinegar |
| ½ c | granulated white sugar |
| ½ c | brown sugar |
| 2 t | freshly squeezed lemon juice |
⅛ -1/4 t ground cayenne pepper
⅛ t kosher salt
⅛ t ground black pepper
-----
Put a very wide-mouthed pot on the stove. I used a Le Creuset large casserole pot that's about 12" in diameter. This is important, otherwise the mixture won't boil down very well.
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).
The jam will thicken as it cools. Store in the refrigerator for up to one month.
Recipe by The Wimpy Vegetarian at http://thewimpyvegetarian.com/2014/08/spicy-red-pepper-jam-sundaysupper/
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe