condiment
Red Pepper Habanero Jam
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Prep
10 minutes
Cook
20–25 minutes
Total
35 min
Serves
about 480 ml (2 cups)
Sweet, jammy, and with a slow heat from the habanero that builds after you swallow it, this jam cooks down until the peppers are completely soft and the liquid has turned syrupy. It's a condiment that works on a lot more things than just a cheese board.
Ingredients
- 0.82 kg (1¾ lb) red bell peppers
- 180 g (6¼ oz) sugar
- 140 ml (½ cup) white vinegar
- 8 g habanero chile (about 1–2 habaneros)
- ½ tsp salt
Instructions
- 1Stem and seed the bell peppers and habanero. Cut into rough pieces.
- 2Combine all ingredients in a saucepan over low heat.
- 3Stir to dissolve the sugar.
- 4Simmer uncovered, stirring occasionally, until the peppers are completely soft and the liquid has reduced into a light syrup, about 20–25 minutes.
- 5Pulse in a food processor until chunky, not smooth.
- 6Taste and adjust salt or vinegar.
Cook's Note
Leave it chunky when you pulse, a completely smooth jam loses the texture that makes it interesting as a condiment. A few pulses is enough.
Best Served With
Cheese boards, grilled chicken, sandwiches, or crackers with cream cheese.
Why This Recipe Works
Sugar and vinegar together create a sweet-and-sour base that preserves the pepper flavor while softening the heat. Habanero loses some of its sharpness when cooked, but the warmth stays through.
Make It Yours
- Serve over a block of cream cheese with crackers.
- Spread under grilled protein as a glaze base.
Leftover Strategy
Keeps sealed in the fridge for up to 2 weeks.
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Pairing
Pairs with whatever it accompanies, works especially well alongside aged cheese and a glass of white wine.