Red Pepper Jam Recipe

1. 1

   Place a small saucer in the freezer to chill.

2. 2

   In the bowl of a food processor, pulse the bell peppers, jalapeno, and red pepper flakes until finely chopped.

3. 3

   In a small bowl, whisk together 1/4 cup of the sugar with the pectin.

4. 4

   In a medium heavy saucepan or pot, stir together the pepper mixture, the remaining 1 1/2 cups sugar, the vinegar, butter, and salt.

5. 5

   Bring to a boil over high heat.

6. 6

   Cook, letting the mixture boil vigorously and stirring occasionally, for 5 minutes.

7. 7

   Slowly add the pectin-sugar mixture, whisking constantly.

8. 8

   Continue to boil, stirring constantly until the jam thickens, about 2 minutes longer.

9. 9

   To store the jam, let cool completely.

10. 10

    Transfer to clean airtight containers and store in the refrigerator for up to 1 month or in the freezer for up to 3 months.

11. 11

    You can also can the jam according to our .

* Per serving · 4 servings · Values may vary.

No additional tips available.