Low Sodium Red Pepper Jam

Sweet, tangy, and irresistibly vibrant, this Low Sodium Red Pepper Jam is a flavor-packed condiment that’s perfect for those watching their salt intake. Made with fresh red bell peppers, apple cider vinegar, and a touch of red pepper flakes for subtle heat, this jam strikes the ideal balance between savory and sweet without relying on added sodium. The addition of pectin ensures a perfectly spreadable texture, making it the ultimate pairing for cheese boards, sandwiches, or roasted meats. Whether you're canning for long-term storage or making a batch to enjoy right away, this simple recipe is as versatile as it is delicious. With minimal prep time, easy-to-follow instructions, and a generous yield, this homemade jam will quickly become a pantry favorite!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 24

Ingredients

• 4 medium Red Bell Peppers
• 1.5 cups Apple Cider Vinegar
• 2 cups Granulated Sugar
• 2 tablespoons Pectin
• 2 tablespoons Lemon Juice
• 0.5 teaspoons Red Pepper Flakes

Directions

Step 1

Begin by washing the red bell peppers thoroughly. Cut each pepper in half and remove the seeds and stems.

Step 2

Chop the peppers into small pieces, aim for a uniform dice to ensure even cooking.

Step 3

In a large saucepan, combine the chopped red bell peppers, apple cider vinegar, granulated sugar, pectin, and lemon juice.

Step 4

Place the saucepan over medium-high heat and bring the mixture to a boil, stirring constantly to dissolve the sugar.

Step 5

Once boiling, reduce the heat to medium-low and let the mixture simmer for 30-35 minutes until the peppers are soft and the liquid has reduced slightly.

Step 6

Add the red pepper flakes and continue to simmer for another 10-15 minutes, stirring occasionally to prevent sticking.

Step 7

Test the consistency of the jam by placing a small amount on a chilled plate. If it thickens and wrinkles when pushed with a finger, it's ready.

Step 8

Remove the saucepan from the heat and let it sit for 5 minutes to settle.

Step 9

Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.

Step 10

Seal the jars with lids and process in a boiling water bath for 10 minutes if storing long-term, or refrigerate once cooled if consuming within a few weeks.

Step 11

Allow the jam to cool completely at room temperature. Check seals if processed.

Step 12

Store in a cool, dark place. Once opened, keep refrigerated and use within 3 weeks.

Nutrition Facts

Serving size	(1294.5g)

Amount per serving	% Daily Value*
Calories	1761.0

Total Fat 1.5g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 34.2mg	0%
Total Carbohydrate 434.1g	0%
Dietary Fiber 10.4g	0%
Total Sugars 419.1g
Protein 5.1g	0%

Vitamin D 0IU	0%
Calcium 56.9mg	0%
Iron 2.8mg	0%
Potassium 1319.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.8%

Protein: 1.2%

Carbs: 98.1%