Make Ahead

Red Pepper Jam!

Name: Red Pepper Jam!
Yield: Makes About 1 1/2 cups
Ingredients: 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 teaspoons ground cayenne pepper; 1/8 teaspoon Kosher salt; 1/8 teaspoon ground black pepper

by: TheWimpyVegetarian

May 9, 2011

5 Ratings

Makes About 1 1/2 cups

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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

Test Kitchen Notes

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. - broccolirose —broccolirose

Test Kitchen-Approved

What You'll Need

Ingredients

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 teaspoons ground cayenne pepper
¹/₈ teaspoon Kosher salt
¹/₈ teaspoon ground black pepper

Directions

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 in a wide mouthed 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). 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.

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AggiesKitchen August 26, 2014

Can I just peel the tomatoes and chop them?

borntobeworn September 20, 2011

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 :)

TheWimpyVegetarian September 20, 2011

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 :-)

boulangere September 17, 2011

This looks fantastic. The color is amazing.

TheWimpyVegetarian September 18, 2011

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!

Fat B. September 15, 2011

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.

TheWimpyVegetarian September 15, 2011

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.

Lizthechef August 18, 2011

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

TheWimpyVegetarian August 18, 2011

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!!!

Sagegreen August 18, 2011

This looks so great!

TheWimpyVegetarian August 18, 2011

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!

lapadia August 15, 2011

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...

TheWimpyVegetarian August 15, 2011

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

lapadia August 15, 2011

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!

borntobeworn August 10, 2011

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!"

TheWimpyVegetarian August 10, 2011

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 :-)

borntobeworn August 7, 2011

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.

borntobeworn August 7, 2011

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

TheWimpyVegetarian August 7, 2011

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!

lapadia August 7, 2011

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

TheWimpyVegetarian August 7, 2011

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.

mrslarkin August 7, 2011

sounds easy, delicious and quick!! Thanks CS!

TheWimpyVegetarian August 7, 2011

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

mrslarkin August 7, 2011

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

borntobeworn August 6, 2011

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.

TheWimpyVegetarian August 6, 2011

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!!

SKK May 17, 2011

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.

TheWimpyVegetarian May 17, 2011

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

SKK May 17, 2011

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

TheWimpyVegetarian May 17, 2011

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

Lizthechef May 13, 2011

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

TheWimpyVegetarian May 14, 2011

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 :-)

TiggyBee May 10, 2011

I can almost taste this. Beautiful!!

TheWimpyVegetarian May 10, 2011

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

elcue May 14, 2011

Me too!!

SKK May 10, 2011

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

TheWimpyVegetarian May 10, 2011

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!

aargersi May 10, 2011

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

TheWimpyVegetarian May 10, 2011

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

hardlikearmour May 9, 2011

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

TheWimpyVegetarian May 10, 2011

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

Author Notes

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Ingredients

Directions

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