Red Pepper Jam!

By • May 9, 2011 • 59 Comments

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Author Notes: I had some lamb burgers a couple months ago at a nearby restaurant that was just a killer combo. I've been experimenting with my version ever since. It's great on lamb, pork and beef. Or just all by its lonesome. TheWimpyVegetarian

Food52 Review: Peppers, tomatoes and vinegar cook down into a glittery, ruby-red jam with just enough brown and white sugar for sweetness. This is a one-pot condiment at its finest -- just throw everything together and simmer. Great on a sandwich, a burger or enjoyed with a cheese plate. - broccolirosebroccolirose

Makes about 1 1/2 cups

  • 2 red bell peppers, finely chopped (about 2 1/2 cups)
  • 3 large tomatoes (2 cups when grated)
  • 5 cloves garlic, minced (1 solidly packed tablespoon when minced)
  • 1/2 yellow onion, finely chopped (2/3 cup when chopped)
  • 1 cup sherry vinegar
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 1/8 -1/4 teaspoon ground cayenne pepper
  • 1/8 teaspoon Kosher salt
  • 1/8 teaspoon ground black pepper
  1. 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.
  2. 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 in a wide mouthed pot with the rest of the ingredients and bring to a boil.
  3. Reduce to an active simmer and cook until thick and syrupy (about 45 minutes). Let cool to room temperature before using to let the jam thicken and the flavors to meld. Refrigerate, assuming it lasts longer than 1 meal.

Tags: Beef, pork, sweet

Comments (59) Questions (2)

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Epietzsch

over 2 years ago borntobeworn

I made a double-batch of this last night and it is so delicious! I am serving it with crab cakes at a dinner party Friday night. I'm glad it's so easy to share the recipe :)

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over 2 years ago TheWimpyVegetarian

Thanks so much for your comments on this recipe of mine! I'm really just so glad you've liked it so much. I made some a couple days ago to take to a potluck tonight and am thinking of making Jean Anderson's Sweet Pepper Paste for a contrast. We'll see how it all goes :-)

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This looks fantastic. The color is amazing.

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over 2 years ago TheWimpyVegetarian

Thanks so much b! I gotta admit it's pretty yummy. And I did try it with your sandwich idea today for lunch and it was all such a great combo!

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over 2 years ago Fat Bottomed Girl

For anyone who wants to can this recipe for gifts or future use, process filled jars for about 15 minutes in a boiling-water bath, and test after a few weeks. Check other recipes for canning tomato products for other ideas (Ball cookbook, for example) and processing times.

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over 2 years ago TheWimpyVegetarian

Thanks so much, FBG! I'm still new to canning and wasn't sure if the vinegar ratio was adequate since there are tomatoes in it. My understanding is they can be a little trickier. I have a number of friends who have requested this as a Christmas gift this year and this will be very helpful information.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love this jam, so deserving of an EP! Congratulations!!

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over 2 years ago TheWimpyVegetarian

Thanks soooo much. I'm definitely making this for Christmas gifts this year!

Newliztoqueicon-2

over 2 years ago Lizthechef

Congratulations on a well-deserved EP! I'm trying out a version of this in a few weeks.

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over 2 years ago TheWimpyVegetarian

Thanks Liz!!! Even though the bell peppers in it aren't spicy, the garlic and the cayenne pepper amp it up a little, so I know you'll want to make a few changes on that - but I'd love to hear how you and Larry like it!!!

Dsc_0675-x2a

over 2 years ago Sagegreen

This looks so great!

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over 2 years ago TheWimpyVegetarian

Thanks Sagegreen! Coincidentally I have some softly bubbling away on my stove right now!! Hope you have a chance to try it - I think you'll like it, and it has soooo many uses!

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over 2 years ago lapadia

Hi CS, I made your jam, what a beautiful red; I used coconut nectar in place of the sugar(s). We had it with pork tenderloin slices on the AJ’s Cuban rolls…fantastic taste! Can't wait to try it with goat cheese...

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over 2 years ago TheWimpyVegetarian

Thanks lapadia!! Really glad you liked it!! I'm making some tomorrow.

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

Well...my husband loves it so much that tonight he is adding some to the kidney beans we are having as a side with turkey burgers :) I am sure it will be delicious!

Epietzsch

over 2 years ago borntobeworn

I took a small jar to work and shared it with about 6 others this week. They all LOVE it and I have emailed a link to the recipe to all that have asked. This is the winner of "The Best Sauce EVAH!"

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over 2 years ago TheWimpyVegetarian

WOW!!! Thanks so much!!! You are all making me feel really good for going through all the peppers I did trying to get this right :-)

Epietzsch

over 2 years ago borntobeworn

We are heading to the beach on Wednesday to meet up with family and we are so using your suggestion of crackers and goat cheese :) We've already sent a quart ahead and will be bringing another with us (because we know it the first one will be gone before we get there)! This is a genius recipe, IMHO.

Epietzsch

over 2 years ago borntobeworn

I recommend that you plan to make a double batch. It's THAT GOOD!! :)

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over 2 years ago TheWimpyVegetarian

Awww....thanks so much borntobeworn. I'm just so happy it turned out so well for you!!! And thanks for the reminder of this recipe. I hadn't thought to enter it into this contest until I got your note yesterday letting me know how much you liked it. So, double-thanks!

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

!!! I missed this recipe !!! Love red pepper and love all ingredients you have used, so many uses for this, thanks, CS :) Saved...

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over 2 years ago TheWimpyVegetarian

Thanks so much lapadia!! I hadn't ever entered it in a contest before. But I had this on some lamb burgers several months ago at a nearby restaurant and loved it so much I needed to try to make my version. I liked it so much I just decided to post it. It's fun now to have it in a contest! I've lost count of all the uses I discovered for this. My favorite so far was as an appetizer with some crackers and goat cheese. To die for.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

sounds easy, delicious and quick!! Thanks CS!

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over 2 years ago TheWimpyVegetarian

It really is, mrslarkin! I hope you try it - it would go great with some cheddar scones.....just sayin'.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

haha...you are a mind reader, too! ;)

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Love this, I could just taste this on merguez! Yum.

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over 2 years ago TheWimpyVegetarian

That would be a GREAT way to have this! I have a big event I'm running next weekend and the first thing I'm doing afterwards is to make more of this. I found all kinds of uses for it. I served it with goat cheese and crackers a couple weeks ago and went through the rest of my stock!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh it would be amazing with goat cheese or even cream cheese. I am making merguez sandwiches and have been wracking my brain trying to figure out what to put on it and I see this its perfect,

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over 2 years ago TheWimpyVegetarian

I'd love to hear how it goes if you make this!!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love this because it doesn't involve canning, have never done that before. I will let you know how it turns out. I am so happy that I have something to go with the merguez.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Do I have to grate the tomato to remove the skin or can I use the method A&M showed us. Is the grating of the tomato important to the process?

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over 2 years ago TheWimpyVegetarian

You do not have to grate them. It's just a fast way for me to get rid of the skins when I don't care whether I remove the seeds or not. But you can use any method you want, and chop them up to make sure you have about 2 cups.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Going to make this on Wednesday, will let you know how it turns out and how it is with the merguez. Excited to try it! Giving a jar to my daughter to try also.

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over 2 years ago TheWimpyVegetarian

Fun!! Please let me know what you and your daughter think! I just picked up the ingredients to make it again this week too :-)

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Made it today, its SO GOOD! I made 2 jars one for me and one for my daughter. Going to give to her this weekend, I had some of it tonight on eggs and that was amazing. The sausage is on Friday which I cannot wait to try, Thank you so much for such a wonderful recipe, I really love it and will make it again and again!! I didn't have sherry vinegar so I used white wine vinegar and I did end up grating the tomatoes didn't feel like dipping or freezing and you are right grating is such an easy way to get rid of the skin, Put my new weck jars to good use finally,

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over 2 years ago TheWimpyVegetarian

Oh yay!!!!! I'm so glad you like it so much!!!! It's definitely my favorite non-fruit jam right now. I'm definitely going to try it with a lamb merguez sandwich too - sounds perfect!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have to stop myself from just eating it of the jar. I need it for the lamb on Friday. My daughter may get a smaller jar if I don't stop. I am going to try with goat cheese and crackers. YUM!

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over 2 years ago TheWimpyVegetarian

LOL. Been there!!!! I totally understand that!

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

OMG...I am waiting to get the bottle of Sherry Vinegar I want and after hearing you all I can hardly wait to make this. Seriously!!!

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over 2 years ago TheWimpyVegetarian

You'll have to let us all know what you think when you make it, lapadia!! I hope it works out as well for you! Go get that sherry wine vinegar!

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

Ya,ya, CS; tomorrow I am driving to the closest market that "might" just have a decent brand of sherry vinegar...the market is 50 miles away, is the closest besides Seattle or online since the gourmet store closed in my little town. I make a trip to this market about once a month.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I forgot to let you know that the jam was terrific on the merguez. Everyone loved it. I served with a yogurt, cucumber and mint salad.

Epietzsch

over 2 years ago borntobeworn

OMG! I made a double batch of this today and it is TO DIE FOR!!! Thanks ChezSuzanne for all your efforts in figuring it out and sharing!! Mine is a little darker in color because I used red peppers from a friend's farm and they had turned red but still had some green in them (unlike grocery store peppers). Seriously, this is Christmas present worthy to give to others :) I'm posting a picture of mine.

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over 2 years ago TheWimpyVegetarian

Thanks so much borntobeworn!!!!! You totally made my day. Everyone I've made it for this summer has dropped huge hints that they want some for Christmas! So that's what I'm planning too! I'm so glad you liked it so much - and I love the photo!!

Buddhacat

almost 3 years ago SKK

One more thing, just had some on a vegetable frittata and tonight having appetizers and red wine with the jam spread on Tiggybee's Homage to Eataly Bread.

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almost 3 years ago TheWimpyVegetarian

Oh yum!! Thanks for the reminder of Tiggy Bee's bread - I want to make that this week for sure too!!

Buddhacat

almost 3 years ago SKK

Red Pepper Jam is delicious, and that doesn't describe it fully. I am a total fan.

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almost 3 years ago TheWimpyVegetarian

Thanks so much for your comments, SKK! I'm so glad you liked it!!

Newliztoqueicon-2

almost 3 years ago Lizthechef

I had flu for 10 days and missed this, catching up tonight. This is righteous! Thumbs up!

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almost 3 years ago TheWimpyVegetarian

Thanks so much for your comments, Liz, and for the thumbs up! And more important, I hope you're well on the mend now. There's definitely been something going around here too - sooo not fun. I'm sending some virtual chicken soup your way :-)

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almost 3 years ago TiggyBee

I can almost taste this. Beautiful!!

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almost 3 years ago TheWimpyVegetarian

Thanks TB!! I'm making your warm spring salad tonight!

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almost 3 years ago elcue

Me too!!

Buddhacat

almost 3 years ago SKK

This is spectacular! Thank you for working with it and sharing it.

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almost 3 years ago TheWimpyVegetarian

Thanks so much SKK! I hope you have a chance to make it. I won't tell you how many times I had to make it to get it to where I wanted it!

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

SAVE! YUM! I will make a batch of this for our memorial day burgers-n-dawg family grill-a-palooza!!!!

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almost 3 years ago TheWimpyVegetarian

I think you'll really like it! It's soooo good, if I do say so myself. Let me know what you think!!!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow! This sounds awesome, and seems a perfect for lamb or beef burgers. Thumbs up, CS!

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almost 3 years ago TheWimpyVegetarian

Thanks so much, hla. It's really so good. You gotta try it!