Recipe courtesy of David Rocco
Chili Pepper Jam
- Level: Easy
- Yield: 4 (14-ounce/400 g) jars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 460
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 114
- Dietary Fiber
- 2
- Sugar
- 111
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 10
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 1 hr
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.