Core the peppers and cut into brunoise (very small cubes). Core the tomatoes and only cut the tomato flesh into brunoise. Cut chilli peppers, hot or mild, depending on your taste, into brunoise. You can of course leave out the chilli peppers entirely if you don`t like them.
Then put the brunoise in a bowl, sprinkle with the salt and leave to stand for about 2 hours. Then pour off the liquid from the brunoise, ideally put it in a sieve for another 5 minutes so that the liquid can drain off well.
Put the cut vegetables in a saucepan and bring to the boil with the apple cider vinegar and sugar. Simmer until the mixture has the desired consistency. It is best to put a little of the jam on a saucer in between and see if it gels (jelly test as when making jam). However, it should still be spreadable even when it has cooled down.
Fill the finished jam into e.g. empty jam jars or similar containers and store in the refrigerator after cooling.
I always serve them as a sweet dip with spare ribs or other fish and meat dishes.
Ingredients
Print Recipe
Pin Recipe