Paprika-chili jam

Ingredients for 2 servings:

• 500 g red bell pepper(s) (red Hungarian pointed peppers are also great)
• 3 chili peppers, red, medium to hot
• 250 g gelling sugar 3:1
• 150 ml apple cider vinegar
• 1 tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

easy and quick to produce

Deseed the bell peppers and chili peppers, cut into small pieces, and place in a saucepan. Add the gelling sugar, vinegar, and salt and mix well. Bring to a boil, then simmer gently for 5 minutes. Purée gently with a hand blender so that some pieces remain. Increase the heat again and simmer vigorously for 5 minutes, stirring constantly. Test for settling by adding a few drops of the jam to a cold plate. If the drops solidify, it’s ready. Pour into well-cleaned (sterilized) jars while still hot, screw on the lids, and let cool upside down. Just like with jam. The “jam” tastes sweet/sour, but is hardly spicy. Next time, add one more chili pepper for a bit more spice. Tastes delicious with grilled food, cheese, as a snack, etc. My absolute favorite recipe at the moment. This recipe yielded 2.5 small jars.