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Red Pepper Jam

December 11, 2009

Pepper Jam has been a family favorite for years. We love it best with goat cheese and crackers. My sister hates goat cheese and uses cream cheese instead.


6 red or yellow bell peppers, coarsely chopped
1 cup white vinegar
1 1/2 cups granulated sugar


  1. Combine ingredients in a medium saucepan.
  2. Cook over medium heat for one hour, until it thickens to a jelly-like consistency.
  3. Store covered in the refrigerator for up to 6 weeks.
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