The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Red Pepper Jam

Ingredients

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

Directions

  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.
Print Recipe