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Red Bell Pepper Jam

This red bell pepper jam recipe has a nice bite to it from the apple cider vinegar which is tempered by the velvety texture of the cream cheese. Use a nice table cracker such as Carrs to accompany this beautiful appetizer.

Difficulty: Beginner Preparation Time: 20min

Yields: 1 Quart Total Time: 30min


  • 6 Red bell Peppers ¼” dice-drained

  • 1 ½ Cups Sugar

  • 1 Cup Apple Cider Vinegar

  • 16 oz Cream Cheese (we like to use Philadelphia brand) room temperature

  • ½ tsp Kosher Salt

  • 1 Box of Table Crackers



Place the drained peppers, sugar, vinegar and salt in a medium saucepan over high heat. Bring mixture to a boil, and then reduce heat to a simmer, stirring occasionally. Cook the mixture until thick-jam should have a small amount of liquid remaining about 30-45 minutes.

Remove from the heat and once cool transfer to a bowl and refrigerate for 2 hours until cool.

Using clean hands shape the cream cheese into a half of a sphere and place in the center of a 10” serving platter. Remove the jam from the fridge and carefully spoon it over the cream cheese making sure to cover all of the cheese with the jam. Serve with a good quality table cracker.

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