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- Red Pepper Jam
- Makes roughly 2 pints (or 4 half-pints)
- Ingredients
- 12-15 large, sweet red peppers, rinsed and with the stems, ribs and seeds removed
- 2 cups apple cider or white vinegar (I used apple cider)
- 3 cups sugar
- 2 Tbsps salt
View Full Recipe at The Garden of Eating
%20But%20you%20really%20need%20to%20make%20it%20now%20before%20sweet%20pepper%20season%20ends.%20You%20do%20not%20have%20to%20use%20red%20peppers%20though%20the%20color%20of%20the%20jam%20will%20be%20prettier%20if%20you%20do.%20So%20go%20buy%20a%20boatload%20of%20sweet%20peppers%20(or%20harvest%20your%20own%20if%20you've%20got%20'em).%20Then%20get%20jamming.%3C/p%3E%3Cp%3EThe%20steps%20are%20pretty%20simple%20-%20you%20blend%20or%20cuisinart%20(yes,%20I%20use%20that%20as%20a%20verb)%20the%20peppers,%20then%20salt%20and%20let%20drain%20for%20a%20few%20hours.%3C/p%3E%3Cp%3EThen%20add%20sugar%20and%20vinegar%20and%20simmer%20down%20to%20a%20thick,%20jammy%20consistency.%3C/p%3E%3Cp%3EThen%20can%20it%20(or%20if%20you%20prefer%20to%20make%20a%20really%20small%20batch,%20just%20store%20it%20in%20an%20airtight%20container%20once%20it's%20cooled%20down.)%20But%20I%20suggest%20you%20make%20enough%20to%20can%20at%20least%20a%20few%20jars%20-%20once%20you've%20tasted%20this%20stuff,%20you're%20going%20to%20want%20them.%20They%20also%20make%20great%20gifts.%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3E1.%20Chop%20or%20blend%20the%20peppers%20in%20a%20Cuisinart%20or%20blender.%20Remove%20to%20a%20bowl,%20sprinkle%20the%20chopped%20peppers%20with%20the%20salt%20and%20let%20stand%20for%203%20to%204%20hours%20then%20drain.%3C/p%3E%3Cp%3E2.%20Place%20the%20peppers%20in%20a%20pot,%20add%20the%20sugar%20and%20vinegar%20and%20simmer%20gently%20until%20thick%20and%20jammy,%20about%2040%20minutes%20to%20one%20hour.%3C/p%3E%3Cp%3E3.%20If%20you%20plan%20to%20can%20any%20of%20this%20delicious%20stuff,%20use%20this%20time%20while%20the%20jam%20is%20simmering%20to%20sterilize%20your%20canning%20jars%20and%20lids%20and%20get%20your%20canner%20pot%20ready%20to%20go.%20If%20you%20don't%20want%20to%20preserve%20any,%20just%20kick%20back.%3C/p%3E%3Cp%3E4.%20Once%20the%20jam%20has%20reached%20the%20desired%20consistency%20(it%20should%20thicken%20a%20little%20when%20it%20cools,%20mind%20you),%20if%20you're%20canning,%20ladle%20the%20jam%20into%20the%20sterilized%20jars,%20wipe%20the%20rims%20clean%20of%20any%20drips,%20apply%20the%20sterilized%20lids%20and%20bands%20and%20process%20in%20a%20boiling%20water%20bath%20for%2015%20minutes.%20Let%20cool%20in%20a%20draft-free%20place%20then%20test%20the%20seals.%20If%20good,%20you%20can%20store%20for%20up%20to%20a%20year.%20Any%20that%20have%20not%20sealed%20properly%20should%20go%20into%20the%20fridge%20and%20get%20used%20within%20a%20week%20or%20two.%20If%20you're%20not%20canning%20it,%20let%20it%20cool%20a%20bit,%20then%20pour%20it%20into%20an%20airtight%20container%20and%20store%20in%20the%20fridge%20for%20up%20to%20two%20weeks.%3C/p%3E){kind=link}