Roasted Pepper Jam Recipe
Roasted pepper jam is a delectable fusion of smoky, sweet, and savory flavors. Made from roasted peppers, sugar, and vinegar, this jam boasts a rich and complex taste with a hint of tanginess. Its velvety texture and tender pieces of roasted pepper make it perfect for spreading on toast, pairing with cheese, or using it as a glaze for meats. Versatile and delicious, roasted pepper jam adds a gourmet touch to any dish, elevating it to new heights of flavor!
Equipment
- 1 water bath canner
- 1 large pot for sterilizing jars.
- 1 stockpot or crockpot.
- 1 regular blender or stick blender.
- 1 set of canning supplies such as lids, rings, ladle, funnel, debubbler wand, etc.
Ingredients
- 1 ½ cups jalapeno puree (or other favorite peppers!)
- 1 cup vinegar.
- 1 ½ tsp red pepper flakes.
- 2 cups sugar.
- 1 package powdered pectin.
Instructions
Selecting the Peppers
- Choose vibrant, firm fresh hot and sweet peppers. Go with the flavor profile you want for the best results in your roasted pepper jam.
Roasting Techniques
- Roast your peppers to perfection by broiling them in the oven. You can also grill them over an open flame (which is what I did). Even better, use a gas stove burner for that smoky flavor!
Deseeding the Peppers
- After roasting, place the peppers in a bowl covered with plastic wrap to steam. This will make deseeding the peppers a breeze, ensuring a smooth texture for your jam.
- Cut Off the Stem: Using a sharp knife, carefully cut off the stem end of the pepper.
- Slice the Pepper in Half: Place the pepper on a cutting board and slice it vertically from top to bottom, creating two halves.
- Remove the Seeds and Membranes: With the pepper halves facing up, use a spoon or your fingers to scrape out the seeds and any white membranes attached to them. You can also use a paring knife to carefully cut out any remaining membranes.
- Discard the Seeds and Membranes: Dispose of the seeds and membranes in the trash or compost bin.
Making the Pepper Jam
- Chop the peppers and place them in the stockpot or crockpot to begin the cooking process.
- Add the sugar, spices, and vinegar, cooking the mixture with pectin until it thickens.
- You can blend the peppers with a regular blender or stick blender to the jam consistency you desire.
Sterilizing Jars and Lids
- Grab a big pot—preferably one that can hold all your jars with room to spare.
- Fill it up with water and bring it to a rolling boil.
- While that's heating up, give those jars and lids a good wash with warm, soapy water, making sure to scrub away any lingering residue.
- Once they're sparkling clean, carefully place them into the pot of boiling water using some handy jar tongs or a sturdy pair of kitchen gloves.
- Let them simmer away for a good 10 minutes to ensure they're thoroughly sterilized and ready to hold our delicious roasted pepper jam.
- After their hot bath, carefully remove them from the water and set them aside on a clean kitchen towel to dry.
- Now our jars and lids are primed and prepped, ready to be filled with culinary goodness!
Filling and Sealing Jars
- Grab a big pot—preferably one that can hold all your jars with room to spare.
- Fill it up with water and bring it to a rolling boil.
Filling and Sealing Jars
- Leave about ¼ inch of headspace at the top to give your jam some breathing room with the jam.
- Remove any air bubbles with a debubbler wand.
- Once filled, wipe the rims with a damp cloth to remove any sticky residue, and then seal them tightly with lids.
- Pro Tip: Don’t tighten the lids like you’re trying to open a pickle jar – just twist until snug.
Water Bath Canning Process
- To seal the deal (literally), it’s time for the water bath canning process.
- Place your filled and sealed jars in a large pot, ensuring they're covered with at least 1-2 inches of water.
- Bring the water to a rolling boil and let those jars process for about 10-15 minutes.
- Carefully remove them with tongs and let them cool on a towel-lined countertop for 12 to 24 hours.
- You'll soon hear the satisfying "pop" of the lids sealing – music to any canner's ears!
Proper Jar Storage
- Once your jars have cooled and sealed, store them in a cool, dark place in your pantry. Avoid storing them near heat sources or in direct sunlight.
Checking Seal and Safety
- Before diving into your jam stash, check the seals by pressing down on the lids.
- If they're firm and don't pop up and down, you're good to go.
- For any jars that did not seal properly, no need to panic – just store those in the fridge and prioritize eating them first.
Serving Suggestions and Enjoying Your Roasted Pepper Jam
- Now that you’ve mastered the art of making and canning roasted pepper jam, it’s time to savor the fruits of your labor.
- Spread it on toast, swirl it into yogurt, glaze meats with it, or get wild and pair it with cheese and crackers for a fancy snack.
- Get creative with your jam and enjoy it!