Savory Roasted Red Pepper Jam

I had a mail delivery yesterday. I hardly see people, so a delivery (people and mail) is like Christmas! The few things I had ordered online arrived yesterday, along with my new workout program from Beach Body. I’m pretty excited to get started. There’s only one problem. I’m on day 18 of being on High or Extreme fire potential. 18 LONG days.

That means that everyday I start work at 7:15, I get a break for 75 minutes (not today though because I had to change the oil in my generator, boo) and then rock it out from 9 am and end at 8 pm? And then there’s 2 dog walks a day, general personal hygiene (no running water or bathroom, that’s more time consuming than you think), and whole food meals.

Time! Oh, elusive time, where art thou?!  I’m sure there are quite a few of you that can relate. So here’s my dilemma. How do I follow a consistent workout program when my schedule changes and there seems to be no time left?

I decided to make a crazy decision.

I’m going to get up at 5:30 am. Yup. I said A.M.!

I know, the thought of it scares me too.

Five. Thirty. AM. Only birds should be up at that time. Oh and small children. Only those 2 things though.

Can you tell I’m not really a morning person? But I know that I can train my body to adjust. “They” (whoever “they” are) say it’s possible.

Right? Surely I can do this. Time to put on my big girl panties.

Yup, I’m going to do it!

Today was day 1 of my resolve to start my day by 5:30 am. I actually feel pretty good. It’s only 10 am though…so the jury is still out. I’ll let you know.

I posted on Tuesday about my lack of time and my effort to eat healthy whole foods. As part of that post I featured my Roasted Red Pepper Jam as a flexible “sauce” that has a lot of applications. I hope it enticed you because I’m sharing it with you today.

Cook 2 cups of pasta, toss with 1 Tbsp each olive oil and lemon juice. Add 4 cups of roasted cauliflower, 4 Tbsp Roasted Red Pepper Jam and garnish with dill and hemp seed “bread crumbs”.

A recap from Tuesday:

I knew my upcoming work week was going to be hectic so I set aside some time to make a few recipes that I could use again and again to create interesting but simple meals. At the time of the last post, using those 3 recipes, I made 7 simple meals by simply adding an ingredient or two. (I’ll make some additional suggestions for its use at the end of this post.)

I made…

  • Cilantro Quinoa Salad
  • Savory Roasted Red Pepper Jam
  • Grilled Eggplant

A few days later I still had jam left so I roasted some cauliflower to finish it off.

This jam is good enough to eat by the spoonful, but it’s not sweet like typical jams which gives it extra versatility.

The recipe makes 2 cups and I froze 1 cup of it so I would have it on hand the next time the s%#t hits the fan at work. This recipe is a little time consuming, but once it was made I was glad for it’s versatility. Totally worth it. Don’t let the whole time consuming part scare you. I started this at 8:30 pm (that’s when I get done work) and was in bed by 9:30. So nothing too scary. In the meantime I was also able to roast the eggplant, chop the herbs, make my dressing and cook the quinoa. So it was a productive hour. I did start with already roasted peppers from a jar, which saved time. If I was living in a city I would have bought fresh peppers and roasted them, seeded and peeled myself, but you can cheat too if you like.

Toss 3 cups of Zucchini Noodles with 2 Tbsp of jam, 1 Tbsp of olive oil and 1 cup roasted eggplant. Heat in a nonstick pan until hot (4 minutes). Garnish with olives, feta and parsley.

Savory Roasted Red Pepper Jam

makes 2 cups

  • 6 roasted red peppers (or yellow or orange)
  • 3 Tbsp honey
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp Olive oil
  • 1/4 tsp dried chili flakes
  • 1 1/2 tsp cumin seeds
  • 1 Tbsp grated ginger

Put everything, all except 2 peppers, in a blender. Blend until well incorporated but not completely smooth. Meanwhile finely chop the remaining 2 peppers and set aside. This will give the jam texture.

In a non stick pan set over medium high heat, pour the red pepper mixture into the pan along with the reserved finely chopped peppers. Bring the mixture to a simmer. Reduce heat to medium low/low and maintain a very gentle simmer. Stir occasionally to ensure it is not sticking or burning. Simmer for 40-45 minutes or until it has thickened. Allow the jam to cool. Place it in a glass jar and refrigerate. Keeps for 1 week (maybe more…).

Try it on:

  • Frittata or omelets
  • Crostini with goat cheese
  • Black Bean Sweet Potato Hash
  • Add it to sour cream or yogurt to make a dip
  • Huevos Rancheros
  • Roasted veggies
  • Grilled chicken
  • Cod, snapper or other types of white fish
  • Hash browns instead of ketchup
  • Add it to a cheesy bean dip
  • …or on a cheese board with olives as a tapas style appetizer

This sauce is wicked on eggs!


What dish would you serve this roasted red pepper jam with? Let me know in the comments!

16 Responses to Savory Roasted Red Pepper Jam

  1. Marianne Kay May 24, 2013 at 5:03 pm #

    Oh my goodness! This looks and sounds so good! I think it be nice added to dips and also the other things you mention.
    You have such a long day! Very tiring to be on high alert for so long at a time. Take care of yourself. :)

    • beyondthepeel May 25, 2013 at 12:40 am #

      It would be awesome in dips. I look forward to pulling my other jar out of the freezer and trying it.

  2. Koko May 24, 2013 at 5:08 pm #

    Oh god…..well good luck France. I know that you can do it, although it does not sound ver nice!!!! haha

  3. Amber H May 24, 2013 at 7:58 pm #

    Okay, this recipe is fabulous. I LOVE it, France. And I love all your stunning photography. Just mouthwatering.

    Have a wonderful weekend.


    • beyondthepeel May 25, 2013 at 12:40 am #

      Thanks, I got that book, plate to pixel that I’ve been working on. I think it was worth every penny!
      Big hugs back. :)

  4. inspirededibles May 24, 2013 at 8:58 pm #

    Would you look at your photography here — just beautiful! I’m loving your red pepper jam but also the series of accompaniments. So many wonderful ideas and each of them positively mouth-watering. I’m an early riser myself – love. love. love. the morning; nothing like it – so I will be thinking of you! :O)

    • beyondthepeel May 25, 2013 at 12:38 am #

      I used to get up around the same time as you except I included the time difference. Usually around 8:30 or 9 BC time! hahaha. Not anymore!

  5. mjskit May 28, 2013 at 2:04 am #

    Sounds like to me that your long days, dogs walk and just dealing with the primitive environment, that you get plenty of a work out. I wouldn’t worry about it. Oh I could think of many, many ways to use this delicious jam! Everything looks yummy!

  6. Dina-Marie @ Cultured Palate May 29, 2013 at 2:13 am #

    Mmm – this looks delicious! Can’t wait to try it!

  7. Doreen July 5, 2013 at 8:13 pm #

    I made this and it is gone already. I love it on my bean burger. I roast red peppers in the summer when they are in season and freeze them. So I am always looking for recipes. Thanks. I am about to make it right now! Again.

    • beyondthepeel July 8, 2013 at 10:20 pm #

      Oh I’m so glad you liked it. I just love this. I pulled out my last jar of it from the freezer and I’ll be making it again soon!

  8. momformation September 15, 2013 at 3:28 am #

    So if i want to use roasted red peppers from a jar, do i need 2 cups if peppers or what?

    • beyondthepeel September 15, 2013 at 3:48 pm #

      The roasted peppers I have in a jar are whole, so I use 6 whole peppers from a jar. If they are all cut up into pieces, you’ll have guess, since I’ve never made the recipe from pieces. Maybe 3 cups (if each pepper is about a 1/2 cup). You won’t need to be exact, it’s a pretty flexible and forgiving recipe.


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