Red Pepper Jam!

• 2 red bell peppers, finely chopped (about 2 1/2 cups)
• 3 large tomatoes (2 cups when grated)
• 5 cloves garlic, minced (1 solidly packed tablespoon when minced)
• 1/2 yellow onion, finely chopped (2/3 cup when chopped)
• 1 cup sherry vinegar
• 1/2 cup granulated white sugar
• 1/2 cup brown sugar
• 2 teaspoons freshly squeezed lemon juice
• 1/8 -1/4 teaspoons ground cayenne pepper
• 1/8 teaspoon Kosher salt
• 1/8 teaspoon ground black pepper

1. Put a very wide-mouthed pot on the stove. I used a Le Creuset large casserole pot that's about 12" in diameter. This is important, otherwise the mixture won't boil down very well.
2. Cut the tomatoes in half and grate them on a rough grater to remove the skins. You should get about 2 cups grated tomatoes when done. Throw them in a wide mouthed pot with the rest of the ingredients and bring to a boil.
3. Reduce to an active simmer and cook until thick and syrupy (about 45 minutes). Let cool to room temperature before using to let the jam thicken and the flavors to meld. Refrigerate, assuming it lasts longer than 1 meal.

red bell peppers, tomatoes, garlic, yellow onion, sherry vinegar, white sugar, brown sugar, freshly squeezed lemon juice, ground cayenne pepper, kosher salt, ground black pepper

Taken from food52.com/recipes/11710-red-pepper-jam (may not work)