Ingredients

The following ingredients have 2 Servings
  • 1 pound roasted red peppers (drained, sliced if necessary)
  • 1/2 -1 cup sugar (1 cup per pound is the "standard" but you can often get away with half that amount.)
  • 1/2 cup water
  • 2 tablespoons vinegar

Instruction

  • Place all the ingredients in a large saucepan and heat over medium high heat.
  • Use a stick blender to puree the jam, you may need to do it a couple times.
  • Let the jam come to a boil, stir frequently.
  • As the water boils off you'll notice the jam will thicken up and take on a sheen. The spoon will leave a trail as you stir. It should be thick but not stiff.
  • Allow to cool and transfer to a clean jar.
  • Store in the refrigerator. Large batches can be frozen as well. Long term storage in the pantry requires a water bath.