Easy No-Pectin Red Pepper Jam

An easy, no-pectin red pepper jam recipe, that uses just a few ingredients and can be made in less than an hour! Great for sandwiches, to add to omelettes or as a glaze for chicken or other meat.

Why you’ll love this red pepper jam recipe

• It’s harvest season, and red peppers are at their lowest prices of the year, so now is a perfect time to make a small batch of red pepper jam!
• You are probably more familiar with red pepper jelly, but red pepper jam has all the same great flavour with less fuss, as this one needs no pectin and only needs a few common ingredients. As it is also a small-batch recipe (makes just 2 or 3 small jars), there is no need for canning with a hot water bath. Simply jar and refrigerate.
• To make this easy jam, simply chop up the red peppers in a food processor. Soak for a few minutes, drain and then combine it with some sugar, vinegar, salt and red pepper flakes, if you’d like to add a little heat to your jam.

Ingredients and substitutions

A few notes about the key ingredients …

Red peppers: You’ll need to start with 3 lbs. of sweet red bell peppers. I like to make use of the handy hanging scales at the market to weigh out 3 lbs. The specified weight is for the whole pepper, before coring and seeding.

White sugar: I realize it’s always a bit shocking to see how much sugar goes into a jam, but remember that jam is a condiment, so we’re not going to be eating a jar in one sitting :) Sugar performs a critical function in jam-making in terms of setting the jam and prolonging the shelf/refrigeration life of the finished jam. Reducing the sugar significantly will compromise both the flavour and the quality of your finished jam.

White vinegar: I typically use common white distilled vinegar, though I’ve been meaning to try this with cider vinegar, just to see how it is.

Red pepper flakes: I have experimented with adding hot peppers to my jam, in addition to the sweet peppers, to add a little heat to my jam. I’ve found jalapeños work, though it’s hard to control the heat, and the green colour muddies the jam colour slightly. In the end, I’ve settled on using red pepper flakes, as it’s easier to control. Adding 1/8 tsp will give you very mild heat. You can increase from there, depending on how hot or not you’d like your jam. You probably don’t want to go much beyond about 1/2 tsp, though.

How to make this red pepper jam: step-by-step

This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.

Core and seed your red peppers and place in a food processor. Pulse several times to finely chop the red peppers, until there are no large pieces in the mixture.

Place the chopped red pepper into a bowl and pour boiling water overtop. (You may want to use a larger bowl than I did ;). Let stand 15 minutes.

Drain the red pepper mixture well and add to a large saucepan.

Add the remaining jam ingredients and stir to combine. Bring mixture to a boil over medium heat, then reduce heat to medium-low and simmer for 40-45 minutes, stirring regularly, until thickened.

10 ways to use red pepper jam

1. Mix with cream cheese and use on crackers, bagels, wraps or sandwiches.
2. Add some as a condiment on your hamburgers.
3. Use it to top crackers and cheese.
4. Mix with sour cream and use as a dip.
5. Add a little along with the cheese in an omelette.
6. Spoon some on a log of goat cheese for a quick and easy appetizer.
7. Spread some on an fried egg sandwich, with spinach.
8. Use as a glaze for chicken wings, chicken breasts or other meat.
9. Add a dollop on cornbread or biscuits.
10. Add a spoonful to your stir fry!

Storing red pepper jam

This small-batch red pepper jam is intended for short-term storage and use, and must be refrigerated. The jam will keep in the refrigerator for several months.

If you’d like to can this jam for longer storage, always seek guidance on safe canning practices and proceed according to best practices.