Roasted Red Pepper Jam with a Kick
- Yield 7 cups
- 2 1/2 cups finely chopped, roasted, cored and peeled red bell pepper
- 1/4 cup finely chopped hot red pepper (Thai or jalapeno)
- 1 cup white vinegar
- 1/2 cup vodka
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon salt
- 4 cups sugar
- 1 (3 to 4-ounce) package reduced sugar fruit pectin
- Combine all ingredients in a pot over high heat and bring to a boil. Boil 5 minutes, skim foam off the top. Reduce heat. Ladle into sterilized jars. Place sealed jars into boiling water for 15 minutes. Let cool 24 hours. Makes 7 cups.
Recipe by Jeanette Hurt.