Ingredients

The following ingredients have 24 Servings
  • 2 red bell peppers (finely chopped (about 2 1/2 cups))
  • 3 large tomatoes (2 cups when grated)
  • 5 cloves minced garlic ((1 solidly packed tablespoon when minced))
  • 1/2 yellow onion (finely chopped (2/3 cup when chopped))
  • 1 cup sherry vinegar
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 2 teaspoons lemon juice
  • 1/8 -1/4 teaspoon ground cayenne pepper
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Instruction

  • Cut the tomatoes in half and grate them on a rough grater to remove the skins. You should get about 2 cups grated tomatoes when done. Throw them the pot with the rest of the ingredients and bring to a boil. Reduce to an active simmer and cook until thick and syrupy (about 45 minutes).
  • Pro-tip: Use a wide-mouthed, heavy bottomed pot on the stove. I use a Le Creuset Dutch oven that's about 12" in diameter. This is important, otherwise the mixture won't boil down very well.
  • The jam will thicken as it cools. Store in the refrigerator for up to one month.