A couple of weeks ago, I served up this red pepper jam with some cheese croquettes. Fried cheese with something sweet/savory and spicy is “my jam”….red pepper jam that is!

I’ve eaten red pepper jams, have received them as gift (part of a gift basket) but after finding out how easy it is to make, no need to buy anymore. Homemade is better!

You can use fresh or roasted red peppers (or even jarred) and follow my easy recipe.

I’ve cut down the amount of sugar used (compared to other recipes) and I think there’s a nice balance of sweet and savory.

A little kick from the jalapenos goes well with cheeses and offers more balance to the jam. The heat is just enough to have a lingering tingle on your tongue.

What cheese to pair red pepper jam with? Greeks love cheese and Greece produces yellow cheeses that are firm to semi-soft and then there’s Manouri and the King of Cheeses, Feta.

Red Pepper Jam

Recipe by Peter MinakiCourse: Appetizer, Meze

Servingsservings

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• 2 cups roasted red peppers (jarred is okay), finely chopped

• 1/2 cup jalapeno peppers (fresh or jarred is fine)

• 2 1/2 cups white sugar

• 1 cup apple cider or wine vinegar

• 1 package of powdered pectin (1.75oz)

• chilli flakes to taste

Directions

• If you wish to jar and store your jam in jars, Sterilize 6 jars (8oz) and lids, have boiling water ready in a canner pot.
  In to a large skillet, add all your peppers, sugar and turn on to medium and stir until sugar as melted.
• Turn heat to high, add vinegar and fruit pectin and stir for 5 minutes. Skim/remove any foam. Taste, add chilli flakes if you wish to make the jam a little spicier.
• Quickly ladle the jam into your sterilized jars, leaving a 1/4 quarter inch space on top. Place lids, secure with bands tightly.
• Place jars in hot water (barely boiling) and process for 5 minutes (water should fully cover jars).
• Carefully remove jars and allow to cool.
• Serve with your favourite cheese or part of a cheeseboard.

Notes

• *Want to skip the canning process? Use 1 Tbsp. of corn starch diluted in vinegar instead of pectin. Transfer to containers and once cooled, cover and place in your fridge for up to 1 month.