This jam is great slathered on grilled corn with queso fresco, served on top of warm brie with crusty bread, or added to a meat and cheese board. Different peppers will result in different flavors, so pick your favorite or try a few styles. Red, yellow, or orange bell peppers will not only make the jam bright and vibrant but also a little sweet, while red or green jalapeños deliver nothing but spice. Only add in 1 or 2 tbsp. of jalapeño seeds to keep it mild; add all of them for a fiery spread.
YIeld 1½ cups of jam
- 1 pound peppers, seeds removed and cut into 1/4-inch dice
- 2 garlic cloves, finely grated or minced
- 3/4 cup granulated sugar
- 3/4 cup distilled white vinegar
- To a medium saucepan, add the peppers, garlic, sugar, and vinegar.
- Bring to a boil on medium heat and then simmer for 20-25 minutes (15-20 minutes for jalapeños) or until three-quarters of it is reduced, it has thickened slightly, and most of the liquid looks syrupy. Stir often. It will thicken more as it cools.
- Let cool fully before pouring into an airtight container. Will keep in the fridge for 2 to 3 weeks.
Recipe and photos by Megan Mitchell.