Roasted red peppers become a glossy, savory-sweet refrigerator spread with gentle smoke and no added sugar. Reduction creates the jammy texture without commercial pectin.
Small Batch Sugar Free Roasted Red Pepper Jam
- Prep: 10 minutes
- Roast: 22 to 26 minutes at 450°F
- Steam: 10 minutes
- Simmer: 20 to 28 minutes
- Yield: About 1 cup
“Sugar-free” means no added sugar; peppers still contain natural sugars. This is a refrigerator recipe, not a shelf-stable preserve.
Ingredients
- 3 large red bell peppers, about 1 pound
- 1 tablespoon extra-virgin olive oil, divided
- 1/3 cup granulated allulose
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper, optional
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
How to Make Roasted Red Pepper Jam
- Heat: Preheat the oven to 450°F. Line a rimmed pan with parchment.
- Prepare: Halve the peppers. Remove stems, seeds, and white ribs. Rub the cut sides with 2 teaspoons oil.
- Roast: Arrange cut-side down. Roast 22 to 26 minutes, until skins blister and develop dark patches.
- Steam: Cover the hot peppers in a bowl for 10 minutes. Peel away loose skins.
- Chop: Pulse 6 to 8 times in a food processor, keeping small pieces instead of making puree.
- Reduce: Combine peppers, remaining oil, allulose, vinegar, lemon, and seasonings in a wide 10-inch skillet.
- Simmer: Cook over medium heat for 5 minutes. Reduce to medium-low and simmer uncovered for 15 to 23 minutes, stirring every 2 minutes.
- Check: Stop when a spoon drawn across the skillet leaves a clear trail for 2 seconds.
Texture and Serving
The hot mixture should mound softly while small pepper pieces remain visible. It thickens while cooling, so do not cook it until dry or sticky.
- Spoon over cream cheese with plain crackers.
- Spread inside grilled cheese.
- Add to a halal grilled chicken wrap.
- Serve with roasted vegetables or grain bowls.
For related flavors, compare our jalapeño pepper jam, savory tomato jam, and sugar-free raspberry jalapeño jam.
Flavor Adjustments
- Omit crushed red pepper for a milder batch.
- Add 1 teaspoon lemon juice after cooking for brightness.
- Increase smoked paprika to 3/4 teaspoon for deeper smoke.
- Stir in 1 teaspoon chopped fresh thyme after cooking.
Keep the vinegar quantity unchanged. It balances the peppers, although it does not make this untested recipe safe for room-temperature storage.
Storage and Food Safety
The National Center for Home Food Preservation recommends refrigeration or freezing for experimental reduced-sugar spreads.
- Cool 15 minutes, transfer to a clean jar, and refrigerate promptly.
- Keep at 40°F or below for up to 7 days.
- Freeze up to 2 months, leaving 1/2 inch headspace.
- Use a clean spoon every time.
- Discard for mold, bubbles, fermentation, or an off odor.
- Never store this recipe at room temperature or water-bath can it.
Quick Questions
Can I use jarred roasted peppers?
Yes. Drain and pat dry 12 ounces of no-added-sugar roasted peppers, then begin with the chopping step.
Why is the jam watery?
Continue simmering in 2-minute intervals in a wide skillet, stirring frequently, until it passes the trail test.