Nate Learns to Cook - Red Pepper Jam
Part of being a good cook is knowing how to use up ingredients in your fridge before they go bad. Chef Lisa created this Red Pepper Jam recipe to use up red bell peppers leftover from a cooking class. Nate loves jams and jellies, but has never made one before. So this was the perfect recipe for him to learn from!
Red Pepper Jam
7 large red bell peppers
1 teaspoon red pepper flakes
2 tablespoons unsalted butter
1 teaspoon salty
3 cups white sugar, divided
1/3 cup pectin
1 cup + 2 tablespoons apple cider vinegar
De-seed and roughly chop the peppers. Pulse in a food processor until finely chopped and pour into a large, heavy bottomed saucepan. Add the red pepper falkes, butter, salt, vinegar and 2 cups of the sugar. Bring to a boil, stirring frequently, and boil for 5 minutes.
After 5 minutes, add the remaining 1 cup sugar and the pectin. Return to a boil. Your jam will start to foam - continue boiling until foaming subsides and the jam has darkened in color and thickened.
Pour into jars using a canning funnel. Allow to cool completely before refrigerating. The jam will last 4 weeks in the fridge or 3 months in the freezer.
- Chef Lisa Rembold