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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.