I have always wanted to make a red pepper jam because after all, peppers are a fruit. As are tomatoes which also get added to this recipe. These dissipate into the jam as it bubbles into a vibrant relish, so you would never know they are there. The chilli gives things a wake up call and leave me wanting to add this jam to anything savoury, like a juicy burger or grilled cheese. YUM!
It was also lovely dolloped on a slice of sourdough toast with a wedge of mature Cheddar.
In the world of commercial food styling, there is often a lot of leftover food from shoots and I try to use up whatever I havent given away and turn it into something delicious. Preserving captures the essence of produce in season and carries it through to a later time, and I’m excited that I can tuck into this delicious jam for months to come.
Cooks Notes ~ when making small batch jam, try to use a very wide-mouthed pan or pot. This way the liquid evapourates more quickly and converts the sugars into the right jammy consistency a little quicker. No need for boiling huge pots for hours on end.
If you don’t think you will eat this relish within a couple of months (stored in the fridge), you will want to follow the correct method to preserve food by checking out my recipes and method for corn and red pepper relish, and cranberry jelly.
- 2 1/2 cups finely diced red peppers
- 1 cup finely chopped red onion
- 1 cup finely chopped tomatoes (skin on)
- 1 cup white wine vinegar
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 jalepeno finely chopped
- 1 tsp red chilli flakes
- 1/2 tsp salt
- Put all the ingredients into a large wide mouthed saucepan or large pot and bring to the boil with the lid off.
- Allow it to simmer for about 35 - 45 minutes (depending on the size of the pan) and until it has thickened and formed a jammy consistency.
- Allow to cool and spoon into sterilised jars and seal. See instructions in the cooks notes on how to properly process the filled jars to preserve them.
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