Roasted Red Pepper Jam with a Kick

  • Yield: 7 cups


2 1/2cups finely chopped, roasted, cored and peeled red bell pepper
1/4cup finely chopped hot red pepper (Thai or jalapeno)
1cup white vinegar
1/2cup vodka
1tablespoon lime juice
1teaspoon lime zest
1/2teaspoon salt
4cups 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.

Nutritional Info *per serving

  • Calories 20
  • Fat 0g
  • Sodium 30mg
  • Carbohydrate 5g
  • Fiber 0g
  • Sugars 0g