Go Back
Print Recipe
5 from 4 votes

Confitura de Pimientos {Red Pepper Jam}

Author: LydiaF

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.