Easy Red Pepper Jam
Easy Red Pepper Jam
This jam is the perfect balance of sweet and spicy with a little kick to keep things interesting! Spread it on toast, drizzle over cheese, or slather it on ribs and burgers for a flavor boost. The possibilities are endless with this zesty jam!
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- Author
- Olivelle
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Servings
- 8
Ingredients
- 3 Large Red Bell Peppers, deseeded and chopped
- ⅓ cup Pineapple Juice
- ⅓ cup Sugar
- ⅓ cup Pineapple Habanero White Barrel Aged Balsamic
- ½ tsp Chili Verde Flake Sea Salt
Directions
- In a food processor or high-speed blender, pulse bell peppers and pineapple juice until finely chopped.
- In a medium saucepan over high heat, add the bell pepper mixture, sugar, and Pineapple Habanero White Barrel Aged Balsamic. Bring to a boil then turn down heat to medium, stirring occasionally for 20-30 minutes, until jam has thickened to desired consistency.
- Finish with Chili Verde Flake Sea Salt. Once cooled completely, store in an airtight container in the refrigerator. Or try with our Fried Egg, Prosciutto, and Red Pepper Jam Breakfast Sandwich!
1 comment
Michelle Roach
I wish you could publish this as a canned recipe. This is the second year that I have made this and canned it. I would love to take it to the fair, it makes such a beautiful jar!
I wish you could publish this as a canned recipe. This is the second year that I have made this and canned it. I would love to take it to the fair, it makes such a beautiful jar!