Best 4 Red Pepper Savory Jam Recipes
Indulge your taste buds in a culinary journey with our Red Pepper Savory Jam, a delectable condiment that adds a burst of flavor to your meals. This versatile jam can be incorporated into both sweet and savory dishes, offering a unique twist to your culinary creations.
Discover the perfect balance of sweet and savory in our Red Pepper Savory Jam, featuring a medley of roasted red peppers, balsamic vinegar, and a hint of garlic. Its rich, vibrant red color adds a pop of color to your dishes, while its complex flavor profile elevates everything from grilled meats to cheeseboards.
But our culinary adventure doesn't stop there. This article presents a collection of enticing recipes that showcase the versatility of our Red Pepper Savory Jam. From savory tarts to tantalizing chicken dishes, each recipe highlights the unique characteristics of this remarkable condiment.
Embark on a culinary exploration with our featured recipes:
- **Roasted Chicken with Red Pepper Savory Jam Glaze:** Elevate your roasted chicken with a luscious glaze made from our Red Pepper Savory Jam. This simple yet flavorful glaze adds a sweet and tangy crust to the chicken, creating a dish that is both visually appealing and bursting with flavor.
- **Red Pepper Savory Jam and Goat Cheese Tart:** Indulge in the delightful combination of creamy goat cheese and tangy Red Pepper Savory Jam in this elegant tart. The vibrant colors and textures create a stunning presentation, while the flavors blend harmoniously to offer a delightful appetizer or light meal.
- **Grilled Halloumi with Red Pepper Savory Jam:** Experience the perfect balance of salty and sweet with grilled halloumi drizzled in our Red Pepper Savory Jam. The smoky char of the halloumi pairs wonderfully with the jam's tangy sweetness, making this a perfect addition to your next barbecue or summer gathering.
- **Red Pepper Savory Jam and Prosciutto Crostini:** Elevate your next party with these sophisticated crostini topped with Red Pepper Savory Jam and prosciutto. The combination of sweet, savory, and salty flavors creates a delectable bite-sized appetizer that is sure to impress your guests.
Explore the limitless possibilities of our Red Pepper Savory Jam with these carefully curated recipes. Elevate your culinary skills and embark on a flavor-filled journey that will leave your taste buds craving more.
EASY RED PEPPER JAM
Easy and delicious small-batch, no-pectin red pepper jam. Takes just one hour to make and needs no canning. Simply jar and refrigerate.
Provided by Jennifer
Categories Condiment
Time 1h
Number Of Ingredients 6
Steps:
- Start 3 cups of water to boil.Core and seed red peppers and cut into large chunks. Place in a food processor. Pulse until no large chunks remain. Remove to a large bowl and cover with boiling water. Let stand 15 minutes, then drain well.
- Add drained red pepper puree to a large, heavy-bottomed saucepan. Add sugar, vinegar, salt and red pepper flakes, if using. Stir to combine. Heat over medium heat until mixture boils, then reduce heat to medium low and simmer, stirring regularly to start, then watching and stirring more regularly towards the end of cooking to avoid scorching on the bottom, until mixture is thickened, about 40-45 minutes. (Mixture will thicken further in the fridge).
- Prepare three one-cup capacity jars by cleaning well.
- When jam is ready, spoon into prepared jars and allow to cool 15 minutes uncovered. Place lids on jars, just finger tight and place in the refrigerate for 6-8 hours, before using.
Nutrition Facts : Calories 544 kcal, Carbohydrate 127 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 1188 mg, Fiber 10 g, Sugar 119 g, ServingSize 1 serving
KICKIN' RED PEPPER JELLY
Peppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Time 40m
Yield 4 half-pints.
Number Of Ingredients 8
Steps:
- Place red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture., Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed pepper mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until liquid measures 1-1/2 cups., Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
RED PEPPER SAVORY JAM
Make and share this Red Pepper Savory Jam recipe from Food.com.
Provided by Lorrie in Montreal
Categories Peppers
Time P1DT1h
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut peppers in half and seed them.
- In the food processor, grind them coarsely.
- Place in a bowl, add salt and cover with plastic wrap.
- Leave overnight in a cool place.
- The next day drain off half the liquid.
- Combine the ground peppers, remaining liquid, vinegar, sugar and cayenne in a saucepan.
- Bring to a boil and reduce it and then reduce to a simmer.
- Cook for one hour, until thickened, stirring occasionally.
- When thick, pour into sterilized jars and either seal or refrigerate.
- Jam will keep for up to 3 months.
- Makes 2 cups (500ml).
Nutrition Facts : Calories 288.9, Fat 0.4, SaturatedFat 0.1, Sodium 2329.2, Carbohydrate 73.8, Fiber 2.4, Sugar 71.6, Protein 1.2
TOMATO JAM
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
Provided by Mark Bittman
Categories jams, jellies and preserves, project
Time 1h30m
Yield About 1 pint
Number Of Ingredients 9
Steps:
- Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams
Tips:
- Choose the right peppers: Use ripe, firm red bell peppers for the best flavor and texture. If you prefer a spicier jam, you can use a mix of red and orange bell peppers.
- Roast the peppers properly: Roasting the peppers brings out their natural sweetness and flavor. Make sure to roast them until the skins are charred and blistered.
- Remove the pepper skins: Once the peppers are roasted, let them cool slightly before removing the skins. This will help to prevent the skins from sticking to the jam.
- Use a food processor or blender: To make the jam, you can use a food processor or a blender. If you use a food processor, pulse the peppers until they are finely chopped. If you use a blender, blend the peppers until they are smooth.
- Add sugar and vinegar: The sugar and vinegar help to balance out the sweetness and acidity of the jam. You can adjust the amount of sugar and vinegar to taste.
- Cook the jam until thickened: Cook the jam over medium heat until it has thickened. This will take about 30 minutes.
- Canning the jam: If you want to can the jam for long-term storage, follow the canning instructions in the recipe.
Conclusion:
Red pepper savory jam is a delicious and versatile condiment that can be used in a variety of ways. It is perfect for spreading on sandwiches, crackers, or crostini. It can also be used as a glaze for grilled meats or vegetables. This jam is also a great way to use up leftover roasted peppers. With its sweet and savory flavor, red pepper savory jam is sure to be a hit with everyone who tries it.
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