Pepper Jam
This sweet and gently spicy spread from Avery Ruzicka of Manresa Bread in Los Gatos, California is also excellent in a sandwich with sharp cheddar cheese or beef.
How to Make It
Step 1
1
Pulse bell peppers and chiles in a food processor to finely chop, then transfer to a 4- to 5-qt. pot. Add 1/2 cup sugar, the salt, and vinegar. Bring uncovered pot to a boil over high heat, then reduce heat to medium and cook, stirring occasionally, until three-quarters of liquid evaporates and mixture is the consistency of loose jam, 15 to 18 minutes.
Step 2
2
In a bowl, combine pectin and remaining 2 tbsp. sugar. Stir into pepper mixture and cook, stirring constantly, until remaining liquid is slightly syrupy, 1 to 3 minutes.
3
MAKE AHEAD: Up to 2 weeks, chilled airtight.
Ingredients
2 large red bell peppers, seeded and coarsely chopped
1 jalapeño chile, seeded and coarsely chopped
1 fresh, mildly hot or hot red chile such as Fresno or cayenne, seeded and coarsely chopped
1/2 cup plus 2 tbsp. sugar
1 teaspoon fine sea salt
2/3 cup cider vinegar
2 teaspoon Sure-Jell original pectin
Directions
Step 1
1
Pulse bell peppers and chiles in a food processor to finely chop, then transfer to a 4- to 5-qt. pot. Add 1/2 cup sugar, the salt, and vinegar. Bring uncovered pot to a boil over high heat, then reduce heat to medium and cook, stirring occasionally, until three-quarters of liquid evaporates and mixture is the consistency of loose jam, 15 to 18 minutes.
Step 2
2
In a bowl, combine pectin and remaining 2 tbsp. sugar. Stir into pepper mixture and cook, stirring constantly, until remaining liquid is slightly syrupy, 1 to 3 minutes.
3
MAKE AHEAD: Up to 2 weeks, chilled airtight.
