PEPPER JAM

Years ago I ate something like this in Pennsylvania, but found no recipe.

Last week, I found an abundance of red bell peppers in a store and decided to re-create it!

 Start with beautiful red bell peppers.

  Dice them.
 

Mix with ½ their weight of sugar, and then add apple cider vinegar. To 1½ lbs. cubed peppers I added about ¼ cup vinegar, but you can adjust this to taste. 

Let stand until the sugar has melted and drawn out some of the liquid in the peppers.

Cook on high till the peppers are soft. My sugar contained some pectin, which helped to gel this. If you can’t find that, add a gelling agent of choice.
  

Pour hot into jars, twist on top (I use old jam jars).
 

Turn over on their lids briefly – this sterilizes the inside of the lid and the inner rim of the jar.
 

This is delicious on everything! Bread, pasta, cheese (if you like cheese)..., fried tofu, tempeh, vegan burgers - whatever strikes your fancy. Let me know what you try it with!

 Here is a taste for you!