Chili jam

Ingredients for 1 servings:

• 1 kg bell pepper(s)
• 125 ml apple cider vinegar
• 5 small chili peppers
• some lemon juice
• 500 g gelling sugar 3:1

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

sharp and sophisticated

Halve and clean the peppers, then place them skin-side up in the oven. Grill the pepper halves briefly until a few brownish blisters appear. This will take about 10 minutes, depending on your oven. Don’t let everything turn black! Roughly chop the peppers and chili peppers and place them in a saucepan with the apple cider vinegar. Cover and simmer on low for about 10 minutes until soft. Blend with a hand blender until everything is evenly blended. Add the gelling sugar and lemon juice, mix well, bring to a boil, and simmer uncovered for 4 minutes until bubbling. Test for settling. Pour into prepared, sterilized jam jars, close the lids, and let cool. You can, of course, increase or decrease the amount of chili peppers according to your taste. Removing the skins and seeds will make it a little milder. This jam can be used as a spread on bread, but it’s also a delicious addition to grilled food (sweet/sour/spicy/smoky) or goes perfectly with a cheese platter. Tip: I only use red bell peppers; if you want a lighter color, you can also use orange or yellow ones. Don’t use green ones; they don’t give a nice color.