Hot-sweet pepper jam

Ingredients for 1 servings:

• 1 kg red pointed peppers
• 250 g tomatoes, chopped, e.g. from a tetra pack
• 2 tsp chili flakes
• 2 tsp salt
• 2 tbsp lemon juice
• 1 shot of Tabasco
• 500 g gelling sugar 2:1
• Water

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

You will need 6 twist-off jars (approx. 200-250g capacity). Wash the peppers thoroughly. Remove the stems, seeds, and white membranes. Cut the peppers into small cubes. Place them in a large bowl and mix with 2 teaspoons of salt, then let them stand for about 20 minutes. Place the peppers and chopped tomatoes in a large, wide saucepan. Rinse the tetra pack with a little water, then add the water to the tomatoes and peppers in the pan. Add 2 teaspoons of chili flakes. Simmer for about 20-30 minutes, until the peppers are soft. Remove from the heat and puree with a hand blender until finely ground. Return to the stovetop and bring back to a boil while stirring. Stir in the gelling sugar and cook over low heat while stirring until a relatively thick mixture forms. Test for settling. If the mixture remains runny, add 2 tablespoons of lemon juice and simmer for another 1-2 minutes. Season with a few dashes of Tabasco. Pour into sterilized twist-off jars (almost full, leaving as little air space as possible) and immediately seal tightly. The jam tastes fantastic on bread with cream cheese.