Roasted red pepper jam is one of those preserves that sits somewhere between sweet, savoury, and just a little bit fiery.
It is not quite a standard chilli jam, and it is not quite a chutney either. It sits nicely in the middle — sweet enough to be spooned onto toast or a cheeseboard, but savoury enough to work with burgers, sausages, cold meats, toasties, and anything that needs a bit of sticky red pepper goodness.
The key difference with this recipe is that the peppers are roasted first. That gives the jam a deeper, sweeter flavour than simply boiling raw peppers straight into the pan. It also adds a little roasted character without making the whole thing taste too smoky or heavy.
I have kept the chilli fairly light in this version. It gives a gentle warmth rather than blowing your head off, which makes it a really useful jar to have in the cupboard.
Why Roast the Peppers First?
You could make a red pepper jam without roasting the peppers, but roasting them first gives a better flavour.
The heat softens the peppers, chars the skin slightly, and brings out more of their natural sweetness. Once they have steamed and been peeled, they blend into a sweet, roasted base for the jam.
It does add one extra step, but it is worth it.
It also makes the recipe feel different from a standard sweet chilli jam. This one has more depth, a softer heat, and a lovely roasted red pepper flavour.
What Does Roasted Red Pepper Jam Go With?
This is one of those jars that disappears quicker than expected because it is so easy to use.
It works well with:
- cheese and crackers
- cold meats
- burgers
- sausages
- toasties
- sandwiches
- bacon rolls
- eggs
- grilled chicken
- homemade sausage rolls
- a cheeseboard
It is sweet, sticky, lightly spicy, and savoury enough to be useful in the same way as a chutney, but brighter and more jam-like.
Ingredients
This recipe makes roughly 4 small jars, depending on how far you reduce the jam.
| Ingredient | Amount |
|---|---|
| Red bell peppers | 6 large, around 900 g whole weight |
| Red chillies | 2 |
| Garlic cloves | 3 |
| Fresh ginger | 20 g |
| Cherry tomatoes | 200 g |
| White wine vinegar | 250 ml |
| White granulated sugar | 600 g |
| Salt | 1 tsp |
| Smoked paprika | 1 tsp |
| Crushed chillies | Optional, to taste |
I used white wine vinegar because it keeps the flavour clean and helps the final colour stay nice and bright. Red wine vinegar would still work, but it gives a deeper flavour and may darken the jam slightly.
I also used plain white granulated sugar rather than jam sugar. There is no need for jam sugar in this recipe, and white sugar helps keep the colour brighter.
Equipment
You will need:
- large baking tray
- blender or food processor
- large jam pan or heavy-based saucepan
- wooden spoon or silicone spatula
- sterilised jars and lids
- jam funnel, optional but useful
- ladle
- cold plate for testing the set
A Quick Note on Jars and Safety
As with my other homemade preserves, I use clean, sterilised jars and sound lids with no chips, cracks or damage.
For this recipe, the vinegar is important. Peppers are a low-acid ingredient, so do not reduce the amount of vinegar in the recipe.
I hot-fill the jam into hot sterilised jars, seal them, and allow them to cool undisturbed. Once opened, keep the jar in the fridge.
If you are completely new to preserving, I have a full guide to sterilising jars and getting started with homemade preserves coming soon.
Method
1. Roast the Peppers
Preheat the oven to 220°C.
Remove the seeds and pith from the red peppers, then chop them into quarters so they can lie fairly flat on a baking tray.
Place them skin-side up and roast for around 20 minutes, or until the skins are blistered, charred, and the peppers have softened.
You can also use jarred roasted peppers if you already have some to hand, but roasting them yourself gives a lovely fresh flavour.
2. Sterilise the Jars
While the peppers are roasting, clean your jars and place them in a pan of boiling water for 10 minutes to sterilise.
Keep the jars hot until you are ready to fill them.
This is also a good time to prepare your lids, clear your workspace, and get your funnel and ladle ready.
3. Prepare the Garlic, Ginger, Tomatoes and Chillies
Peel the garlic cloves and give them a rough chop.
Peel the ginger and chop it into smaller pieces. It does not need to be beautifully diced because it will be going into the blender.
Weigh out the cherry tomatoes and chop them in half. I like using cherry tomatoes here because they add sweetness and body, but you can use what you have.
Add two whole red chillies. You can remove the seeds if you want a milder jam, or add more chilli if you want more heat.
I like leaving the seeds in because they add to the finished look in the jar and give a nice little chilli kick.
4. Steam and Peel the Roasted Peppers
Once the peppers are roasted, place them into a bowl and cover the bowl with a plate or lid.
Leave them for around 10 minutes.
This lets the peppers steam, which helps loosen the skins and makes them much easier to peel.
After 10 minutes, peel away the loose skins. Do not worry if you cannot get every tiny bit off. A few charred pieces will only add to the flavour.
5. Blend the Pepper Base
Add the peeled roasted peppers to a blender or food processor along with the garlic, ginger, tomatoes and chillies.
Blend until you have a rough pulp.
It may not look especially appealing at this stage — a lot of savoury jams do not — but it should already smell brilliant.
You are not trying to make it perfectly smooth. A bit of texture is fine.
6. Add Everything to the Pan
Pour the blended pepper mixture into a large heavy-based pan.
Add:
- 250 ml white wine vinegar
- 600 g white granulated sugar
- 1 tsp salt
- 1 tsp smoked paprika
- optional crushed chillies
Keep the pan on a very low heat and stir well until the sugar has fully dissolved.
Do not rush this stage. You want the sugar properly dissolved before bringing the jam to a boil.
One good sign is that the gritty, cement-mixer sound disappears as you stir.
7. Boil and Skim
Once the sugar has dissolved, turn up the heat and bring the mixture to the boil.
As it starts boiling, you may see some foam forming on the surface. Skim this off as best you can.
If you miss a bit, do not panic. It is harmless, but removing it helps improve the final appearance of the jam.
8. Simmer Until Thick and Glossy
Reduce the heat to a steady simmer and cook the jam for around 30 to 50 minutes.
The exact time will depend on:
- how juicy your peppers and tomatoes are
- how wide your pan is
- how hard the jam is simmering
- how thick you want the final result
As it reduces, the jam will become thicker, glossier and more lava-like.
When you drag a spoon through the pan, the jam should take a moment to flow back into the gap.
9. Test the Set
This is a soft-set savoury jam, so do not expect it to set like a firm strawberry jam.
To test it, place a small spoonful onto a chilled plate. Leave it for a minute, then push it gently with your finger.
You are looking for it to hold its shape slightly and wrinkle, rather than running straight across the plate.
If it is still too loose, simmer it a little longer and test again.
10. Jar the Jam
Once the jam is thick, glossy and ready, take it off the heat.
Carefully ladle it into hot sterilised jars, leaving a small gap at the top.
Wipe the rims clean, add the lids, and leave the jars undisturbed to cool.
Once cool, check the lids have sealed properly, then label the jars.
How Long Does Roasted Red Pepper Jam Last?
As with any homemade preserve, shelf life depends on good preparation, clean sterilised jars, sound lids, and proper storage.
Store unopened jars in a cool, dark place. Once opened, keep the jar in the fridge and use it within a few weeks.
If a jar looks wrong, smells wrong, has mould, or the lid has not sealed properly, do not risk it.
Final Thoughts
This roasted red pepper jam is sweet, savoury, lightly smoky and just gently spicy.
Roasting the peppers first gives it a deeper flavour than a standard chilli jam, while the white wine vinegar and white sugar help keep the flavour clean and the colour bright.
It is a great one for cheeseboards, burgers, toasties, sandwiches and homemade gifts.
It is also a nice bridge between a chilli jam and a chutney — sticky, spoonable, useful, and just a little bit different.
If you make it, I would love to know what you serve it with.
Recipe Card: Roasted Red Pepper Jam
Ingredients
- 6 large red bell peppers, around 900 g whole weight
- 2 red chillies
- 3 garlic cloves
- 20 g fresh ginger
- 200 g cherry tomatoes
- 250 ml white wine vinegar
- 600 g white granulated sugar
- 1 tsp salt
- 1/2 tsp smoked paprika
- crushed chillies, optional
Method
- Preheat the oven to 220°C.
- Deseed and quarter the red peppers.
- Roast for around 20 minutes, until softened and charred.
- Place the roasted peppers in a bowl, cover, and steam for 10 minutes.
- Peel away the loose skins.
- Add the peppers, chillies, garlic, ginger and tomatoes to a blender.
- Blend into a rough pulp.
- Pour the mixture into a large pan.
- Add the vinegar, sugar, salt, paprika and optional crushed chillies.
- Heat gently, stirring until the sugar has fully dissolved.
- Bring to the boil, then skim off any foam.
- Reduce to a steady simmer and cook for 30 to 50 minutes, until thick and glossy.
- Test the set using a chilled plate.
- Ladle into hot sterilised jars.
- Seal, cool, label, and refrigerate once opened.
2 Comments Add yours