Red pepper jam

Ingredients for 2 servings:

• 300 g red peppers, prepared and weighed
• 1 tsp, leveled chili salt
• 45 g apple cider vinegar
• 1 Msp. Ras el Hanout
• 100 g gelling sugar 3:1
• 1 dashes of gin

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean the bell peppers and dice them into small cubes. Set aside 50g of the diced peppers. Bring the rest to a boil with the chili salt and vinegar and simmer for about 15 minutes. Then empty the contents of the pot into a blender and puree with a hand blender until finely ground. Return the mixture to the saucepan. Add the raw bell pepper cubes and the gelling sugar, bring to a boil, and simmer like jam for 4-5 minutes. Just before the end, add the Ras El Hanout and a splash of gin. Bring the mixture back to a boil and add more salt if desired. Pour the jam into jars and seal. It goes perfectly with grilled meat or cold roasts.