Red Pepper Jam

By: Hannah Lee Leidy

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Makes 1 jar


  • 3 pounds red bell peppers
  • 1½ tablespoons red chili flakes
  • 1 ounce apple pectin
  • 6½ cups granulated sugar
  • 1 ounce butter
  • 1¼ teaspoons salt
  • 1½ cups apple cider vinegar
  • For serving: soft cheese and salty crackers
  1. Seed and core bell peppers and cut into medium-sized pieces. In a blender, blend bell peppers and chili flake until smooth. Transfer to a medium saucepan.
  2. Mix pectin with 1 cup of sugar and add to the puree. Over medium-low heat, bring puree to a simmer. Add remaining ingredients, and boil vigorously for 8 minutes. Pour into shallow container and allow to cool for several hours.
  • From Jonathan Searle, Executive Chef at Proof on Main, Louisville, Kentucky

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