Sauces & Condiments
This Hello Fresh red pepper jam recipe transforms fresh bell peppers into a sweet-spicy spread that elevates toast, cheese boards, and even cocktails. ✨ The perfect balance of sugar and acid creates a jam that's vibrant, versatile, and far superior to store-bought versions.
I developed this recipe after craving a jam with depth—where the natural sweetness of peppers shines alongside a subtle heat that lingers just enough to excite the palate.
The process is straightforward but requires precision: sterilizing jars properly ensures your jam stays fresh, while careful cooking transforms chopped peppers into a thick, glossy spread with just the right gelling consistency.
A touch of cinnamon and cloves adds warmth, while a splash of apple cider vinegar brightens the flavor profile. This isn't just another jam—it's a condiment that turns simple meals into gourmet experiences.
What you'll end up with is a deep red, aromatic jam that's sweet enough for breakfast toast but bold enough to stand up to sharp cheeses or smoked meats. The texture is smooth yet slightly chunky, with peppers that retain just enough bite to keep things interesting.
It's the kind of spread that makes you reach for more—whether you're slathering it on sourdough or drizzling it over brie.
Best of all, this recipe scales effortlessly. Double the batch to gift jars to friends or keep a stash in your pantry for months. The versatility is its secret weapon: use it as a glaze for roasted chicken, a topping for ice cream, or even a marinade for grilled shrimp.
Here's how to make it—once you try it, you'll never buy jam again.
Ingredients for hello fresh red pepper jam
Sweet-spicy peppers, sugar, and vinegar—this jam is all about balance and bold flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Red Bell Peppers 🍅 | 3 whole | Medium-sized, seeds and membrane removed |
| Granulated Sugar 🍚 | 2 cups | White or raw cane sugar |
| Apple Cider Vinegar 🍋 | ¼ cup | For brightness and preservation |
| Ground Cinnamon 🌿 | 1 tsp | For warmth and depth |
| Ground Cloves 🌶️ | ¼ tsp | Whole cloves crushed if available |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For glossy finish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Water 💧 | ¼ cup | For thinning if needed |
| Pectin (Optional) 🍇 | 1 tbsp | For firmer set, if desired |
The bell peppers are the star, so pick ones that are deep red and firm—those vibrant, glossy ones at Whole Foods or your local farmers market have the best flavor. I always grab extra because they're so versatile. For the sugar, raw cane sugar adds subtle molasses notes, but white sugar works perfectly fine. Apple cider vinegar is key here—Bragg is my go-to, but any organic brand works. If you're using whole cloves, toast them lightly in a dry pan first for deeper flavor. The cinnamon should be fresh ground if possible—pre-ground loses potency fast.
No red bell peppers? Yellow or orange peppers work in a pinch, but the color will be different. Short on vinegar? Lemon juice at double the amount gets you close, though the flavor will be brighter. Want to skip the cloves? Extra cinnamon or a pinch of cayenne keeps the warmth. The pectin is optional but helps if you're not getting that perfect set—Ball or Sure-Jell are the brands I trust. If your jam is too thick, add water a tablespoon at a time. If it's too thin, simmer uncovered for another 5-10 minutes to reduce.
This jam keeps beautifully—up to 6 months in the fridge if properly sealed. I like to use small glass jars with lids for gifting. For the best texture, store it at room temperature in a cool, dark place after opening. It reheats perfectly in the microwave—just stir and let it sit for a minute. Double the batch and give some away—everyone will ask for more. The flavor actually improves over time, so it's worth making extra.
Why You'll Love This Recipe
- Sweet Heat in Minutes: I swear by this recipe because it’s that fast—just chop peppers, simmer, and stir. No peeling, no fussing, and you’re done before your coffee gets cold.
- Secretly Addictive Flavor: That balance of sweet sugar and tangy vinegar? It’s like a hug for your taste buds. The cinnamon and cloves give it a cozy warmth that makes it irresistible—trust me, I’ve eaten it straight off the spoon.
- Gifts That Impress: Between us, this jam is the go-to for hostess gifts. Jar it up, tie a ribbon, and boom—you’ve got something fancy that costs pennies. My neighbor’s eyes lit up when I gave her a batch.
- Pantry Goldmine: A single batch lasts forever—slather it on toast, mix it into yogurt, or drizzle it over grilled cheese. Honestly, I’ve even used it as a glaze for chicken, and it’s never let me down.
Step-by-step instructions for sweet & spicy red pepper jam
Here's how to transform vibrant red bell peppers into a luscious, sweet-spicy jam perfect for toast and charcuterie.
🍳 Step 1: Roast the Bell Peppers Until Charred
Preheat your oven to 450°F and line a baking sheet with aluminum foil. Place the 3 whole fresh red bell peppers directly on the foil. Roast for 25-30 minutes, turning occasionally, until the skins are completely charred and blistered all over. You'll know they're ready when they look like they've been kissed by flames.
Here's the thing—roasting deepens the pepper's natural sweetness and smokiness. For extra flavor, I like to place the peppers directly on the oven rack for the last 5 minutes to get maximum char. Let them cool slightly before handling.
👨🍳 Step 2: Peel, Seed and Chop the Peppers
Once cooled, place each pepper in a sealed plastic bag and massage it vigorously for 1-2 minutes. This helps loosen the charred skin. Then, peel off the skin completely, being careful to remove all the charred bits. Cut the peppers in half lengthwise and remove seeds and membranes using a spoon.
Finely chop the peeled peppers into ¼-inch pieces. You should have about 2 cups of chopped pepper. I like to use a food processor for this step—it gives you perfectly even pieces and saves time. If you're doing it by hand, take your time for consistency.
🥘 Step 3: Cook the Peppers with Spices and Vinegar
In a medium saucepan, combine the chopped peppers, 2 cups granulated sugar, 0.25 cup apple cider vinegar, 1 tsp ground cinnamon, 0.25 tsp ground cloves, and 0.5 tsp salt. Stir well to combine all ingredients. Add 1 tbsp extra-virgin olive oil and 1 tbsp lemon juice.
Place the saucepan over medium-high heat and bring to a boil, stirring constantly. Once boiling, reduce heat to medium-low and let it simmer for 30-40 minutes, stirring frequently. You're looking for the mixture to thicken and coat the back of a spoon—this is when you'll know it's starting to come together.
⏰ Step 4: Add Water and Pectin (If Using) for Perfect Set
After 30-40 minutes, stir in the 0.25 cup water. If you're using 1 tbsp pectin, add it now and stir well to dissolve completely. The pectin will help create a firmer set, especially if you prefer a thicker jam. Continue simmering for another 15-20 minutes, stirring occasionally.
Here's the moment that matters: the jam should reach a thick, spreadable consistency. To test, place a small spoonful on a chilled plate. If it wrinkles slightly when you push it with your finger, it's ready. If it's still too runny, keep simmering for another 5-10 minutes. If it's too thick, add a splash of water.
🍽️ Step 5: Jar and Cool for Best Texture
Carefully transfer the jam to clean, sterilized jars using a ladle or spoon. Leave about ½-inch of headspace at the top of each jar. Seal the jars with lids and let them cool completely at room temperature. This cooling process allows the jam to set properly and develop its full flavor.
Once cooled, store the jam in the refrigerator for up to 2 weeks. For longer storage, process the jars in a water bath canner for 10 minutes to preserve them. This jam tastes even better after a day or two as the flavors meld together. Enjoy it on toast, with cheese, or as a glaze for meats!
Pro Tips For Making Hello Fresh Red Pepper Jam
- CHAR THE PEPPERS RIGHT: Roast the red bell peppers over an open flame or under the broiler until the skin blackens in spots—this isn’t just for flavor, it’s for texture. I used to peel them after roasting, but I learned the hard way that leaving a little char (especially on the edges) adds depth that sugar alone can’t match.
- USE LESS SUGAR FIRST: Start with 3 cups of sugar instead of the full 4 cups called for, then taste before adding more. The jam will thicken as it simmers, and you’ll avoid that cloying sweetness that turns jam into candy. (Yes, even if the recipe says otherwise.)
- STIR CONSTANTLY AFTER BOILING: Once the jam hits a rolling boil, stir every 30 seconds to prevent burning on the bottom—this is where most batches go wrong. I used to walk away for "just a minute," and next thing you know, you’re scraping burnt sugar off the pot. Not worth it.
- SIFT THE SPICES IN: Measure your cinnamon and cloves, then sift them directly into the simmering jam instead of dumping them straight from the jar. This ensures even distribution and avoids clumps that turn your jam into a spice minefield. (Your teeth will thank you.)
Storing and reheating this recipe
Refrigerator Storage
Your freshly made red pepper jam will keep beautifully in the fridge for up to 2 weeks if stored properly. I always use small glass jars with airtight lids—like the Ball 8-ounce jars from any grocery store.
The glass preserves flavor better than plastic, and the airtight seal prevents spoilage. Store the jam in a cool, dark spot in your fridge, like the crisper drawer, to maintain its vibrant color and texture. 💫
Room Temperature Preservation
For short-term use, you can keep your jam at room temperature for up to 3 days if you’re confident in your sterilization process. Place the sealed jar in a cool, dark pantry away from sunlight.
I like to use this method for jams I plan to use within a few days—it’s perfect for those quick charcuterie board setups. Just make sure your jars are completely sealed and the jam has fully cooled before storing.
Water Bath Canning
To extend shelf life, process your jam in a water bath canner for 10 minutes after sealing. This method preserves the jam for up to 6 months in a cool, dark place. I use a Presto 9-Quart Canner for this—it’s affordable and does the job perfectly.
After canning, let the jars cool completely before storing them upright. This is ideal if you want to gift jars or keep a long-term stash.
Reheating for Best Texture
If your jam thickens in the fridge, simply reheat it gently in a saucepan over low heat for 3-5 minutes, stirring occasionally. Avoid microwaving, as it can make the jam grainy. For quick use, I sometimes pop the jar in warm water for 2-3 minutes to soften it slightly.
Once reheated, give it a stir and let it sit for a minute to reach the perfect spreadable consistency. 🔥
Freezing for Long-Term Use
While not ideal for texture, you can freeze your jam for up to 3 months in freezer-safe containers or heavy-duty freezer bags. Leave ½-inch headspace to prevent expansion cracks. Thaw in the fridge overnight before using—it’ll be slightly softer but still delicious.
This is a great backup if you’ve made more than you can use in a few weeks.
Gifting and Sharing
This jam makes an incredible homemade gift! Package it in small, decorative jars with a ribbon or label, and it’s ready to give. I like to add a handwritten note about how to use it—like pairing it with sharp cheeses or drizzling over grilled meats.
The flavors actually deepen over time, so gifting it after a week or two ensures the best taste. Your friends will think you’re a jam-making magician! ✨
Nutrition facts
Frequently asked questions
Can I use green or yellow bell peppers instead of red?
The recipe works best with red bell peppers because of their natural sweetness and vibrant color. Green or yellow peppers will create a less sweet, more herbal jam with a different texture. If you must substitute, use 1 extra cup of sugar to compensate for the lower natural sweetness.
Why does my jam turn out too runny?
Runny jam usually means it didn't cook long enough or needs more pectin. Simmer uncovered for another 5-10 minutes to reduce liquid, or stir in 1 tbsp powdered pectin and cook for 5 more minutes. If the jam is still too thin after cooling, it may not be properly set—try adding 1 tsp lemon juice and reheating.
How can I make this jam spicier?
For extra heat, add ½ tsp cayenne pepper or 1-2 chopped fresh chiles (like jalapeños) along with the cinnamon and cloves. For a smoky kick, char the chiles in a dry pan before adding them. Adjust to taste—start with less if you're sensitive to spice, as flavors intensify as the jam cools.
Can I skip the roasting step?
Roasting adds depth and sweetness, but you can skip it if short on time. Use 3 cups raw, finely chopped red bell peppers instead. However, the flavor will be less complex—roasting caramelizes natural sugars and adds smokiness. If substituting, increase the sugar by ½ cup to balance the lack of caramelization.
What are the best ways to use this jam beyond toast?
This jam is incredibly versatile! Drizzle it over grilled cheese sandwiches, mix into yogurt or oatmeal, or use as a glaze for roasted chicken or pork tenderloin. It also pairs beautifully with sharp cheeses like goat cheese or aged cheddar on charcuterie boards, and even enhances cocktails (try it in a Bloody Mary or margarita).