Homemade Red Pepper Spread Recipe

Homemade Red Pepper Spread Recipe

Whip Up a Spicy-Sweet Classic: Red Pepper Jam

This red pepper jam recipe is as easy as pie! A tasty blend of chopped red bell peppers, jalapenos, sugar, white wine vinegar, and a pinch of butter will have your taste buds dancing. Channel your inner chef and enjoy the journey of creating this delectable condiment at home! 🍝

Yields: 3 half-pint jarsDifficulty Level: A cinch! 🕺Total Time: 35 minutes (plus cooling time)Active Time: Approximately 25 minutes ⏱️

The Ingredients You'll Need 🛒

• 2 large red bell peppers, seeded and chopped
• 1 jalapeno or serrano chile, sliced
• 1 teaspoon red pepper flakes (or to taste)
• 1 ¾ cups sugar
• 4 teaspoons pectin
• ½ cup white wine vinegar
• 1 tablespoon unsalted butter
• ½ teaspoon kosher salt

Let's Cook Up Some Jam 🥢

1. Pop a small saucer into your freezer for later. In a food processor, pulse the bell peppers, jalapeno, and red pepper flakes until they reach a finely chopped consistency. Set aside.
2. In a small bowl, combine ¼ cup of the sugar with the pectin.
3. In a medium heavy saucepan or pot, mix together the pepper mixture, the remaining 1 ½ cups sugar, the vinegar, butter, and salt. Heat over high heat, bringing the mixture to a boil. Let it simmer, occasionally stirring, for 5 minutes.
4. Gradually add the pectin-sugar mixture to the pot while whisking constantly. Continue to boil, stirring often, until the jam thickens, around 2 minutes more.
5. Allow the jam to cool completely before transferring it to airtight containers. Store in the refrigerator for up to a month or in the freezer for 3 months. You can also choose to can the jam following our canning instructions. 🔝

Now, Can We Can Some Jam? 🍯

While this recipe doesn't explicitly detail canning instructions for Red Pepper Jam, you can adapt the process used for canning Jalapeño Jelly or Strawberry Jalapeño Jam to suit your red pepper jam! Here's a quick guide to get you started:

Ingredients

• 2-3 red bell peppers, chopped
• 2-4 red jalapeño peppers (depending on desired heat level), chopped
• 1 ½ cups vinegar (apple cider or white)
• ½ teaspoon salt
• 6 cups sugar
• 1 pouch liquid pectin (like Certo)

Equipment Needed

• Large saucepan
• Canning jars (half-pint or pint)
• Lids and rings
• Canning funnel
• Water bath canner

Instructions

1. Prepare the peppers. Blend or process them until finely chopped.
2. Cook the peppers in a large saucepan, combining them with the vinegar, salt, and sugar. Bring the mixture to a full boil and let it simmer for 10 minutes.
3. Stir in the pouch of liquid pectin and continue boiling for an additional minute.
4. Remove from heat and skim off any foam.
5. Fill sterilized, hot jars using a canning funnel, leaving about an inch of headspace. Seal jars with lids and rings.
6. Place jars in a water bath canner, ensuring they're covered by an inch of water. Process half-pint jars for 10 minutes and pint jars for 15 minutes. Adjust processing times for altitude.
7. After removing jars from the canner, cool them, tighten the lids, and check seals after 24 hours. Store in a cool, dark place. Enjoy! 🎉🍹
8. After following the red pepper jam recipe, store the remaining jam in the refrigerator for up to a month or in the freezer for up to 3 months for future enjoyment.
9. The uncategorized red pepper jam can be canned following the same instructions used for jalapeño jelly or strawberry jalapeño jam for longer shelf life, up to a year in a cool, dark place.
10. This nutrition-packed red pepper jam is a great source of vitamins and antioxidants, making it an excellent addition to any brunch or dinner recipe.
11. As you refrigerate or freeze your red pepper jam, keep in mind that the jam flavors will meld and intensify over time, enhancing the overall taste of your delicious jam.

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