Imperial vegetable, potato, pepper, and chili jam

Ingredients for 3 servings:

• 500 g vegetables (Kaisergemüse), cooked as a soup
• 200 g potatoes, cooked in the Kaisergemüse soup
• 1 pepper, red, dried
• 2 red chili peppers, dried
• 1 chili pepper(s) (Habanero pepper), fresh, yellow
• 2 peppers, mini (Pimientos de Padrón), fish
• 1 lemon(s), the juice
• 1 shot of orange juice with pulp
• 400 g gelling sugar, 2:1

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

Makes 3 glasses of 340 ml each, damn hot, but also incredibly tasty and goes well with almost any meat, cheese and sauces

The background: I received a 1 kg frozen Kaisergemüse from my neighbor because her daughter-in-law, who was invited to dinner with her son, didn’t like carrots. I cooked it with potatoes from my stash to make Kaisergemüse potato soup (sausages served separately) and ate it for two days. Afterward, I still had soup left over – I didn’t know what to do with it because my freezer urgently needed to be defrosted. The finished soup: Put 700 ml of Kaisergemüse, including potatoes (mashed until smooth with a hand blender), into a saucepan. Halve the red bell pepper, remove the seeds, chop them up, and place them in a bowl. Halve the red chili peppers, remove the seeds, chop them up, and add them to the bowl. Halve the habanero peppers, remove the seeds, chop them up, and add them to the bowl. Halve the Pimientos de Padrón (green mini bell peppers), remove the seeds, chop them up, and add them to the bowl. Pour a little boiling water over all the very finely chopped pods and let them steep for about 10 minutes. Then add all the pods and their liquid to the saucepan with the vegetables. Add the lemon juice, orange juice, and preserving sugar and stir well. Cook over high heat for about 5 minutes and then fill into twist-off jars.