Move over balsamic syrup…there’s another way to add a bit of sweetness to savory dishes. Try this quick and easy confitura de pimientos (pepper jam) for delicious taste and gorgeous color.
We first had confitura de pimientos at a local restaurant where it was drizzled over their tuna tostadas. We’ve had it with cheese, fish, chicken and beef. I suspect it would also be wonderful with lamb and pork. At home, my favorite use is to serve it with cheese as a snack. It’s also delicious on pan fried tofu.
You’ll find recipes that start with fresh red peppers but it takes a long time for the peppers to break down and it’s better if you stay nearby while they’re cooking. I now use a package of roasted red peppers to make the jam. A half batch makes about a cup of confitura which is perfect for two people.
If you’d like to make a larger batch, estimate the weight of the peppers you have and use the ratios in the recipe to figure out how much sugar and vinegar you’ll need. If you want to make larger batches of this jam you can keep the jam in the freezer or go all in and use jars that will seal properly after being in a water bath. I deliberately make small batches in order to avoid having to do this.
Ingredients
- 1 pound roasted red peppers drained, sliced if necessary
- 1/2 -1 cup sugar 1 cup per pound is the "standard" but you can often get away with half that amount.
- 1/2 cup water
- 2 tablespoons vinegar
Instructions
- Place all the ingredients in a large saucepan and heat over medium high heat.
- Use a stick blender to puree the jam, you may need to do it a couple times.
- Let the jam come to a boil, stir frequently.
- As the water boils off you'll notice the jam will thicken up and take on a sheen. The spoon will leave a trail as you stir. It should be thick but not stiff.
- Allow to cool and transfer to a clean jar.
- Store in the refrigerator. Large batches can be frozen as well. Long term storage in the pantry requires a water bath.
There was a ceramics fair going on down the street from us where we purchased these little plates, jam bowl and spoon. We have some enameled dishes with the same blue edge. Rick loves them because his abuela had a set of the enamelware when he was a boy.
We’re eating a local cheese called Flor de Esgueva. It’s an aged sheep’s milk cheese made nearby in Peñafiel and is similar to manchego. It’s delicious on its own, but the red pepper jam brings out its best qualities. If you ever come across some in the store, give it a try.
I love this! Thank so much for posting a small pepper jam recipe I can make for myself and my hubby! I made a HUGE batch of pepper jam and canned pints last year. We are still not halfway through it. Some people may get a a jar or two for christmas this year. I would MUCH rather make fresh in small batches and keep it in the fridge. You don’t even need pectin!
Glad you like it, Diane. Please let me know how you like it. I got good results from the jarred roasted red peppers, but you could always roast your own home grown ones… Marisa McClellen of Food In Jars has a book called Preserving By The Pint that’s loaded with beautiful small batch recipes.
Sounds amazing and looks beautiful!
This looks amazing….I love the color!
The color is amazing, isn’t it?
Hi Lydia! This is Krystallia (from food bloggers central) & I nominated you for the LIEBSTER AWARD! I strongly believe that your blog is amazing with interesting recipes and I really like it. To find out more information and how to get started with this award… read the following post on my blog http://www.mycookingsecrets.com/the-liebster-award/ Enjoy the rest of the weekend.
Thank you! That’s very kind 🙂
I love roasted red peppers so I am sure I will love this jam. Love the color, too. 🙂
It’s incredible, isn’t it?
Love cooking with peppers and they make the best jam. This looks so lovely & flavorful!
We eat a lot, too. They’re plentiful in the markets here.
Mmm, i would love to serve this over a log of goat cheese, looks amazing.
It’s awesome with goat cheese.
My mouth is watering thinking of all the different things I could have this red pepper jam on!
Thanks, Tara 🙂 Glad you could drop by!
I have always wanted to make red pepper jam. Yours looks so good! My favorite way to eat it on crackers with cream cheese 🙂
Cream cheese and jam…yes indeed. I like that too. I thought it was so elegant the first time I saw it served at a party 🙂
This jam would make a great base for a dressing. Sounds amazing.
KC, great minds think alike 🙂
I love this idea Lydia! We have peppers that need to go in this recipe! Pinning!
Thanks for pinning, Diane. I hope you like the jam 🙂
Perfect appetizer! I love sweet and savory combination!
Me too, Katerina. 🙂
This Red Pepper Jam, looks amazing! My mouth is watering. I’ve got to have some! 🙂
Don’t you love the color?
Oh I love this! It would be perfect for a tapas spread as well! Pinning to make later.
For sure!
What a lovely idea – I think I would love this with cheese!
It’s good with cream cheese, too.