AFC Strawberry Roasted Pepper Jam


If you want to impress your guests, this is the way to do it. Fresh strawberries, roasted peppers in dry red wine and brown sugar with a little wine vinegar to help in the preservation process and you’ve got a winner! It makes a lot and doesn’t cost much, but still demands a kick up in price, because the strawberries are fresh and it contains wine. Serve on a high end toast, muffin, biscuit and be happy with your bottom line!

Top with RICH’S WHIP TOPPING or other animal-free whip topping of choice for an extra special toast and jam experience!

Makes 4 cups

12 oz. fresh, ripe strawberries, hulled

12 oz. jar sweet red roasted peppers, including liquid from jar

1/2 t. salt

1/4 c. red wine vinegar

1/2 c. dry red wine

1/2 c. dark brown sugar

very light sprinkle of red cayenne pepper

1/2 t. malic acid

2 t. guar gum powder

1/2 t. xanthan gum powder

1- Place strawberries and roasted peppers plus liquid from jar in blender container. Pulse and scrape alternately till equally diced.

2- Add salt, red wine vinegar, red wine, brown sugar, red cayenne pepper and malic acid. Pulse again till well-mixed and equally chopped.

3- Add guar gum and xanthan gum powders, sprinkling on surface of jam, then immediately blend till dissolved – about 10 seconds. Scrape down insides of container to be sure none of the powder stuck to the sides, then blend again.

4- Let set about 15 minutes, then come back and process for another few seconds.

5- Pack in covered jars and refrigerate till ready to use.

6- The jam will thicken as it sets further, and more so as it chills.


Makes 1-3/4 cups

1 c. Strawberry Roasted Pepper Jam

1/2 t. guar gum powder

1/4 c. dark brown sugar

1/4 c. Balsamic vinegar

1/4 c. diced sweet onion

2-3 garlic cloves, coarsely chopped

salt and black pepper to taste

1- Place all dressing ingredients into blender container. Process till smooth.

2- Adjust for salt and pepper. Pack in covered jar and refrigerate till ready to use.

3- Serve over green leaf or fruit salads, or even over toast.

  • Tofu toppers (see topper recipes on this site), dill pickle chunk slices, fresh sweet red pepper, celery, red grapes tossed with AFC STRAWBERRY ROASTED PEPER DRESSING. White and black sesame garnish if desired.

  • Pumpernickel toast served with a dollop of AFC STRAWBERRY ROASTED PEPPER DRESSING.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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