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


  1. 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.



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