How To Make Pepper Jam

Homemade Jam Recipes

Ingredients: Pepper Jam Recipe

Photo of Red Peppers10 to 12 large red peppers (bell peppers)
1 lb / 500 grams of white sugar (granulated is preferable)
15 fl oz / 450 ml of white wine vinegar (or red wine / cider vinegar)
1 teaspoon of salt
1 lemon

Method - What To Do

This bright-red savoury jam is rather like a sweet chutney, and is therefore best used as a side serving for salads and crackers, or perhaps as a delicious addition to a cheese sandwich.

Wash all of the red peppers, removing the stalks and the seeds. Roughly chop and place in the bowl of a food processor. Blend in the food processor until the peppers have all been chopped into small pieces.

Add the white wine vinegar to a saucepan and combine with the juice of one large lemon. Save all of the pips and add these to the liquid in a muslin bag or strainer. These lemon pips will add a little extra natural pectin to the pot, which is needed in this recipe to help the pepper jam achieve a more jelly like, chutney consistency. Warm up the pan and stir well, so that the sugar quickly dissolves in the vinegar.

When the vinegar and lemon mixture begins to start boiling, scrape in all of the chopped red peppers from the food processor and mix well, boiling for a few minutes before reducing the heat to a steady simmer. Leave the pan uncovered and continue to stir periodically, to alleviate the chance of burning at the bottom.

Simmer the pepper jam for between 30 and 45 minutes, until it has gained the viscosity of a sticky marmalade. Take the pan off the heat and ladle the thickened pepper mixture into your sterile glass jam jars (these should have been sterilised in boiling water or by using a similar method).

Pepper Savoury Jam / Chutney Recipe - More Chutney Recipes.