Recipe courtesy of David Rocco
Episode: Sauces
Chili Pepper Jam
Total:
2 hr 15 min
Prep:
15 min
Inactive:
1 hr
Cook:
1 hr
Yield:
4 (14-ounce/400 g) jars
Level:
Easy
Total:
2 hr 15 min
Prep:
15 min
Inactive:
1 hr
Cook:
1 hr
Yield:
4 (14-ounce/400 g) jars
Level:
Easy
Total:
2 hr 15 min
Prep:
15 min
Inactive:
1 hr
Cook:
1 hr
Yield:
4 (14-ounce/400 g) jars
Level:
Easy

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.

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