Shows
In the Kitchen
Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Chili Pepper Jam
- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 1 hr
- Yield: 4 (14-ounce/400 g) jars
Share This Recipe
- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 1 hr
- Yield: 4 (14-ounce/400 g) jars
Ingredients
8 ounces/250 g hot chili pepper, halved and seeded
1 1/2 pounds/750 g yellow and red bell peppers, halved and seeded
2 cups/500 ml apple cider vinegar
4 cups/1 L sugar
Directions
- In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.
- Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Jackie Rothong
Ricotta Fritters with Raspberry Jam
21m
Easy
CLASS
PREMIUM
Catherine McCord
Gluten-Free and Vegan Miso-Chocolate Chip Cookies
21m
Easy
CLASS
PREMIUM
Natasha Feldman
Gluten-Free Everything Bagel Bread
24m
Easy
CLASS
PREMIUM
Catherine McCord
Gluten-Free Double-Chocolate Black Bean Brownies
15m
Easy
CLASS
Take a Class on
Food Network Kitchen
Ming Tsai
Vegetarian Pot Stickers
32m
Easy
CLASS
Gemma Stafford
3-Ingredient Gluten-Free Flatbread
17m
Easy
CLASS
