Ingrédients pour Red Pepper Savory Jam
- Sweet Red Peppers
- 2 teaspoons salt
- Red Wine Vinegar
- 1 1/2 cups granulated sugar
- Hot Pepper Sauce
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Comment préparer Red Pepper Savory Jam
- Cut 2 pounds of red bell peppers in half lengthwise and remove seeds and membranes.
- Roughly chop the peppers and process in a food processor until coarsely ground.
- Transfer the ground peppers to a large bowl. Add 2 teaspoons of salt, cover with plastic wrap, and refrigerate overnight.
- The next day, drain off approximately half of the liquid that has accumulated.
- In a large saucepan, combine the drained peppers, 1/2 cup of the reserved pepper liquid, 1 cup apple cider vinegar, 1 1/2 cups granulated sugar, and 1/2 teaspoon cayenne pepper (or more, to taste).
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low, and simmer for 60-75 minutes, or until the jam has thickened considerably and coats the back of a spoon. Stir occasionally to prevent sticking.
- Stir in 1 tablespoon of your favorite hot sauce (optional).
- Carefully pour the hot jam into sterilized jars, leaving 1/4 inch headspace. Seal immediately.
- Process in a boiling water bath for 10 minutes (for longer shelf life) or allow to cool completely before refrigerating.
- Once cool, store in the refrigerator. This jam will keep for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
286g
Fat
0g
Carbs
24g
