Toward the end of the summer, the farmers markets in New York City are overflowing with beautiful produce. Yet, one ingredient that I get particularly excited for this time of year is peppers. They come in all shapes, sizes, and colors. They also vary in terms of sweetness and spiciness. This red pepper jam recipe is a pleasure to make because it captures the sweet vegetal flavor of the peppers at the peak of their season. Use this condiment on sandwiches, cheese plates, muffins, or anything else that makes sense to you. <br /> <br />The recipe calls for red bell peppers and red thai bird chilies, but please experiment with a wide variety of colors and spiciness levels! Use the quantities in this recipe as a baseline guide. Try using lemon juice instead of vinegar, try using a variety of different peppers, or try adding herbs, spices, or nuts. Use your imagination!

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