EASY RED PEPPER JAM
Easy and delicious small-batch, no-pectin red pepper jam. Takes just one hour to make and needs no canning. Simply jar and refrigerate.
Provided by Jennifer
Categories Condiment
Time 1h
Number Of Ingredients 6
Steps:
- Start 3 cups of water to boil.Core and seed red peppers and cut into large chunks. Place in a food processor. Pulse until no large chunks remain. Remove to a large bowl and cover with boiling water. Let stand 15 minutes, then drain well.
- Add drained red pepper puree to a large, heavy-bottomed saucepan. Add sugar, vinegar, salt and red pepper flakes, if using. Stir to combine. Heat over medium heat until mixture boils, then reduce heat to medium low and simmer, stirring regularly to start, then watching and stirring more regularly towards the end of cooking to avoid scorching on the bottom, until mixture is thickened, about 40-45 minutes. (Mixture will thicken further in the fridge).
- Prepare three one-cup capacity jars by cleaning well.
- When jam is ready, spoon into prepared jars and allow to cool 15 minutes uncovered. Place lids on jars, just finger tight and place in the refrigerate for 6-8 hours, before using.
Nutrition Facts : Calories 544 kcal, Carbohydrate 127 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 1188 mg, Fiber 10 g, Sugar 119 g, ServingSize 1 serving
RED PEPPER SAVORY JAM
Make and share this Red Pepper Savory Jam recipe from Food.com.
Provided by Lorrie in Montreal
Categories Peppers
Time P1DT1h
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut peppers in half and seed them.
- In the food processor, grind them coarsely.
- Place in a bowl, add salt and cover with plastic wrap.
- Leave overnight in a cool place.
- The next day drain off half the liquid.
- Combine the ground peppers, remaining liquid, vinegar, sugar and cayenne in a saucepan.
- Bring to a boil and reduce it and then reduce to a simmer.
- Cook for one hour, until thickened, stirring occasionally.
- When thick, pour into sterilized jars and either seal or refrigerate.
- Jam will keep for up to 3 months.
- Makes 2 cups (500ml).
Nutrition Facts : Calories 288.9, Fat 0.4, SaturatedFat 0.1, Sodium 2329.2, Carbohydrate 73.8, Fiber 2.4, Sugar 71.6, Protein 1.2
CHILI PEPPER JAM
Provided by Food Network
Time 2h15m
Yield 4 (14-ounce/400 g) jars
Number Of Ingredients 4
Steps:
- In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.
- Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.
EASY SPICY RED PEPPER JELLY
Steps:
- Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.
SPICY RED-PEPPER JELLY
A dash of red pepper flakes adds nuance to this condiment of sweet red peppers cooked with vinegar, sugar, and pectin. Serve it on a cheese board or stir a spoonful into mayo for a vibrant sandwich spread.
Categories Condiment/Spread Sauce Pepper Appetizer Bell Pepper Jam or Jelly Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 5 (1/2-pint) jars
Number Of Ingredients 9
Steps:
- Sterilize jars and lids:
- Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
- Make jelly:
- Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)
- Whisk together pectin and 1/4 cup sugar in a small bowl.
- Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.
- Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
- Seal and process jars:
- Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.
- After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).
MILD RED PEPPER JELLY
We are not so fond of hot sauces or hot peppers as such; it is a cultural thing, I presume. On the other hand, mild peppers are a treat and we love them. So, for the mild pepper lovers of RecipeZaar, here is my favorite pepper jelly. It can be done with red peppers or green or orange ones or a mix of peppers!! We have this on bagels spread with cream cheese or on anything that you wish, such as ham, roast, crackers, sandwiches, etc.. As a family secret, I will add that to avoid the sticking in the bottom of the pots when preparing ketsups and chutneys, we always put 3 equally-spaced pennies on the burner. Nothing sticks to the bottom of the pots this way. Try it!!
Provided by Louise in Montreal
Categories Jellies
Time 40m
Yield 4-6 250 ml jars
Number Of Ingredients 5
Steps:
- Prepare the peppers by deseeding, cuting away the membranes and pass them in a food processor or through a food mill.
- Put the grounded peppers in a bowl, add the coarse salt and let stand for 4 hours at room temperature.
- After that time, rince thoroughly under cold water. Drain well.
- In a dutch oven, put the peppers and the rest of the ingredients and bring to boil, then lower the heat to medium so that the preparation cooks with small bubbles; cook 30 minutes counting from the time it started to boil, stirring occasionally. The color will be a wonderful dark red and the peppers will be slightly transparent.
- Pour boiling in your sterilized jars and close the lids.
- Count the "pocs" of the jars to be sure that they are well sealed.
- Wait until the jelly is cooled down before eating.
Nutrition Facts : Calories 689.2, Fat 1.1, SaturatedFat 0.2, Sodium 1754.6, Carbohydrate 172.8, Fiber 7.2, Sugar 165.1, Protein 3.7
RED PEPPER JAM
Came out of the same Fresh Magazine that my stew Recipe #243440 did. Has a Spanish theme with fresh flavours, great with cheese and bread or as part of a tapas!
Provided by Tulip-Fairy
Categories Peppers
Time 50m
Yield 2 300ml jars
Number Of Ingredients 5
Steps:
- Grill, skin, de-seed and slice the peppers.
- De-seed the chillies.
- Add all the ingredients to the pan with the tomato puree and sugar.
- Stir well.
- Simmer for 20-25 minutes until jammy.
- Leave to cool before putting into sterilised jars.
- So simple, but so tasty!
Nutrition Facts : Calories 388.6, Fat 1.9, SaturatedFat 0.4, Sodium 28.8, Carbohydrate 94.9, Fiber 11.7, Sugar 82.5, Protein 7.2
RED PEPPER JELLY
I came across this on the internet(don't remember which site). This is delicious served on top of a softened block of cream cheese and eaten with cracker.
Provided by L. Duch
Categories Jellies
Time 30m
Yield 6 small jelly jars.
Number Of Ingredients 5
Steps:
- Place red peppers, sugar and vinegar in kettle; heat rapidly to boiling, stirring continuously.
- Remove from heat, let stand 15 minutes.
- Reheat to boiling, add lemon juice.
- Let it come to a boil, then add the pectin.
- Boil for 5 minutes, stirring constantly.
- Bottle as any jelly.
More about "red pepper jam food"
SWEET HOT RED PEPPER JAM • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
SPICY RED PEPPER JAM - REBOOTED MOM
From rebootedmom.com
RED BELL PEPPER JELLY | RICARDO
From ricardocuisine.com
BEST RED PEPPER JAM RECIPE - HOW TO MAKE RED …
From food52.com
RED PEPPER JELLY - INQUIRING CHEF
From inquiringchef.com
STONEWALL KITCHEN RED PEPPER JELLY : AMAZON.CA: GROCERY
From amazon.ca
Reviews 24
CAFE MENU | GREAT HARVEST BREAD
From greatharvest.com
RED PEPPER AND CHILLI JAM | TESCO REAL FOOD
From realfood.tesco.com
THE PERFECT GIFT: HOW TO CREATE A PEPPER JELLY GIFT BASKET FOR FOOD ...
From pepperjelly.net
HOW TO MAKE CHILLI PEPPER JAM RECIPE - BBC FOOD
From bbc.co.uk
BELL PEPPER JAM - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
RED TRUCK BAKERY COOKBOOK: GOLD-STANDARD RECIPES FROM …
From amazon.com
DENIM AND PEARLS RESTAURANT: MENU
From denimandpearlsrestaurant.com
THE SECRETS OF SHE-CRAB SOUP | CHESAPEAKE BAY MAGAZINE
From chesapeakebaymagazine.com
RED PEPPER JAM - GREATIST
From greatist.com
SIRIUS WOOD FIRED PIZZA ON INSTAGRAM: "A SIRIUS CONVERSATION
From instagram.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love