Red Pepper Jam
I hope this jam becomes a cherished part of your culinary traditions, just as it is in mine.
I hope this jam becomes a cherished part of your culinary traditions, just as it is in mine.
Growing up, my best friend Beth and I spent countless hours together, and I’ll always cherish the memories of visiting her home. One highlight of those visits was enjoying a sandwich or hot dog generously topped with her mother's incredible red pepper jam. The sweet-savory flavors danced on my tongue, making each bite unforgettable. After many years of recreating this delightful treat, I discovered that the recipe was also featured in the “Priscilla Modern Cookbook” from 1929! It’s a vintage gem that has stood the test of time. I hope this jam becomes a cherished part of your culinary traditions, just as it is in mine. I’ve started adding a couple of hot peppers for some heat. I’ll leave the amount up to your taste, since the heat can vary a lot depending on the peppers.
Wash and seed the red peppers. Roughly chop them and process them through a medium blade of a food grinder. A food processor is an alternative, although it doesn’t chop as uniformly. Add 1 tablespoon of salt to the pepper mixture and let it stand overnight in a large glass bowl.
The next morning, line a colander with a layer of cheesecloth, allowing the cloth to hang over the sides. Pour the pepper mixture into the colander to drain, then gather the cheesecloth and squeeze out all the excess liquid. Place the remaining pulp into a heavy-bottomed stainless steel pot. Add 2 cups of white vinegar and 3 cups of sugar. Cook the mixture at a gentle simmer, uncovered for approximately 45 minutes, stirring frequently, until it reaches a marmalade consistency. Ladle the jam into six 1-cup hot, sterilized canning jars. Process the jars in a hot water bath for 10 minutes.
Adapted from Priscilla Modern Cookbook