Red Pepper Savory Jam Recipes

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RED PEPPER SAVORY JAM



Red Pepper Savory Jam image

Make and share this Red Pepper Savory Jam recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Peppers

Time P1DT1h

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 5

6 -8 sweet red peppers
2 tablespoons salt
1 cup red wine vinegar
2 cups sugar
1 dash hot pepper sauce or 1 dash cayenne pepper

Steps:

  • Cut peppers in half and seed them.
  • In the food processor, grind them coarsely.
  • Place in a bowl, add salt and cover with plastic wrap.
  • Leave overnight in a cool place.
  • The next day drain off half the liquid.
  • Combine the ground peppers, remaining liquid, vinegar, sugar and cayenne in a saucepan.
  • Bring to a boil and reduce it and then reduce to a simmer.
  • Cook for one hour, until thickened, stirring occasionally.
  • When thick, pour into sterilized jars and either seal or refrigerate.
  • Jam will keep for up to 3 months.
  • Makes 2 cups (500ml).

Nutrition Facts : Calories 288.9, Fat 0.4, SaturatedFat 0.1, Sodium 2329.2, Carbohydrate 73.8, Fiber 2.4, Sugar 71.6, Protein 1.2

RED PEPPER CHEESECAKE



Red Pepper Cheesecake image

Provided by Giada De Laurentiis

Categories     appetizer

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup ricotta cheese (4 ounces)
1/2 cup cream cheese (4 ounces)
1/4 cup goat cheese (2 ounces)
1 tablespoon sugar
1 egg
Pinch kosher salt
1/2 cup thin strips roasted red bell peppers
4 pitas
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup apricot jam
1 to 2 teaspoons hot water
Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan

Steps:

  • Preheat the oven to 350 degrees F.
  • Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
  • Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)
  • Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
  • To make the pita chips, preheat the oven to 350 degrees F.
  • Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
  • To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.

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