Red Pepper Jam

1. 1

   Add the red bell peppers and the Thai bird chilies to a food processor and pulse until the peppers are finely chopped. Be careful, do not pulse them so much that they turn into a smooth puree.

2. 2

   Transfer the pulsed peppers to a large pot, and add the salt, vinegar, and sugars. Grate the clove over garlic over a fine microplane, and add the garlic to the pot. Turn the heat to high, and bring the mixture to a boil, stirring regularly with a heatproof rubber spatula. When the mixture begins to boil, reduce the heat slightly, and simmer the mixture for approximately 15 minutes, stirring occasionally. After approximately 15 minutes, the liquid at the bottom of the pot should look sticky and syrupy. At this stage, reduce the heat to low, and continue to cook for an additional 5-10 minutes, stirring regularly.

3. 3

   Taste the red pepper jam. If you want it to be spicier, add a pinch of cayenne. The jam is finished cooking when the mixture is thick and sticky, and nearly all of the liquid on the bottom of the pot has evaporated. Keep in mind that the jam will tighten significantly after it has been refrigerated. Let the jam cool to room temperature in the pot before storing it in the refrigerator. You should be able to safely store the jam in your refrigerator for at least one month. If the jam tightens too much in the refrigerator, you can microwave it for 20 seconds to loosen it back up.

No additional tips available.