Bell Pepper and Chilli Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,000 red pepper (s)
- 5 chilli pepper (s), red, medium hot
- 0.5 teaspoon ½ salt
- 500 g preservin suar, 2: 1
Print Recipe
Pin Recipe Instructions
- Wash the peppers, peel them if necessary and cut them into large pieces. Core the chili peppers. Puree both in the food processor. Transfer to a saucepan, add salt and preserving sugar. Boil up while stirring and cook for 3 minutes.
- Transfer hot into clean glasses and turn them upside down. After about 15 minutes, turn the glasses over again and let them cool down.
- The amount of chillies is up to you, with this recipe they only come out subtly. Next time I`ll double the amount, maybe just take some spicy ones.
- The jam also tastes good on rolls, naturally topped with cold meat or cheese. Otherwise a wonderful companion to a cheese platter or as a ketchup alternative when grilling.
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