Paprika jam

Ingredients for 1 servings:

• 2,000 g bell pepper(s)
• 400 g onion(s)
• 3 Pepper, red
• 4 tbsp olive oil
• 175 g brown sugar
• 100 ml vinegar (red wine vinegar)
• Salt
• 75 g ginger
• 5 cloves garlic
• ½ bunch mint or 4 tbsp dry mint

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Quarter the bell peppers lengthwise and trim. Place skin-side up on a baking sheet and roast under the grill until the skin turns black. Remove from the oven and cover with a damp cloth for 10 minutes. Then peel and finely puree. Peel and finely dice the onions. Trim and finely dice the bell peppers. Sauté the diced onions and bell peppers in olive oil in a large pot. Stir in the bell pepper puree, sugar, vinegar, and about 1 tablespoon of salt. Reduce to a very low heat, uncovered, stirring constantly, until almost no liquid remains and the jam has a beautiful shine. Peel and finely grate the ginger. Peel the garlic and press it through a press. Mix both and cover tightly. Wash the mint and shake dry, finely chop the leaves, and cover tightly. Add the ginger and garlic to the pot about 10 minutes before the end of the cooking time. Stir in the mint at the end and bring the jam back to a boil. Pour the hot pepper jam into clean jars and seal immediately. Store in a cool, dark place. Keeps for about 3 months. It goes well with cheese bread, under sausage sandwiches, with goat and sheep cheese, and with grilled minced meat.