John Myers
Red Pepper Jam
The perfect red pepper jam recipe with a picture and simple step-by-step instructions.
- 1 kg Orange peppers
- 420 g Preserving sugar 1: 1
- 5 g Citric acid
- 1 Vanilla pod
- 1 tsp Espelette pepper
- Core the peppers, remove the white skins, peel them with a peeler and cut into large cubes and then puree them finely with a magic wand. Add the preserving sugar, the Espelette pepper and the scraped-out vanilla pulp and the scraped-out pod to the paprika. Mix everything well.
- Then bring to the boil while stirring and bring to the boil once and then simmer on a low level for about 10 minutes and then fill into twist-off glasses rinsed with hot water, close and turn the glasses upside down for 10 minutes.
- Is wonderful for cheese or for grilling or you can simply eat the jam on bread.
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