I’ve been to Portugal two years ago (yes, it’s been a while) for some sunbathing, beach hopping (the Algarve has the best beaches in Europe!) and a lot of eating and drinking. The last two things were very important for us. There is so much awesome food you have to try in Portugal! The fish! The pastries! And Roasted Pepper Jam. Yes… you can make jam with veggies ;)

When on vacation I love to go shopping. Souvenirs to bring home and most importantly food to take home. I love exploring supermarkets in foreign countries! I can spend hours and hours looking at (for me) exotic groceries and stuff you do not get back home in Germany. It’s awesome.
There is some stuff we almost always get… herbs, oil (when we are in a country in the south), and sweets. Sometimes we try something, we have no clue how it’s going to be… tomato marmalade and red bell pepper jam, for example. We took both home from the last vacation in Portugal and both was soo good! I knew about tomato marmalade already, but the bell pepper jam was something new for me. I could have asked friends to send some from time to time, but that is not the best solution ;) I HAD to make it at home! Fortunately, my first attempt was a huge success! :)


Yellow and red bell peppers are naturally quite sweet which makes them perfect for marmalade/jam. I love roasted peppers and using them here gives the jam an even better flavor profile. The jam is really delicious! Sweet, some acidity from the vinegar and the roasting flavors make a great combination. I can only recommend ditching good ole strawberries and using bell peppers for jam instead ;)
INGREDIENTS / ZUTATEN
(3 glass jars)
42 oz. (1,2kg) red peppers
1/2 cup (110ml) white wine vinegar or honey vinegar
18 oz. (500g) jam sugar (for 35 oz. fruits)
(3 Gläser)
1,2kg rote Paprika
110ml Weißweinessig oder Honigessig
500g Gelierzucker 2:1 (für 1kg Früchte)




DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 480˚F (250°C). Line a baking sheet with baking parchment. Wash and dry the peppers. Remove the core and quarter. Place with the inner side down on the baking sheet and place on the highest level in the oven. Grill the peppers until they start to blacken – takes 6-10 minutes depending on the oven. It is fine if they are partially burned, just don’t make black coal out of it. Take out of the oven and place a wet kitchen towel on the peppers and let steam for about 10 minutes.
2. The skins of the peppers should come off easily now – remove all of them and cut off black parts if needed. Cut the peppers in not too small pieces. Take half of the peppers and puree with an immersion blender. Add the peppers that are still in pieces and the vinegar – this mix should have 35 oz. (1kg) all in all. Add the jam sugar and mix until well combined. Cover with plastic wrap and place in the fridge over night.
3. Wash the glass jars with hot water and place on a clean kitchen towel. Pour the peppers mixture into a high pot (the higher the better to be save from splatters). Heat up and bring to a boil. When it is boiling rapidly set a timer to 4 minutes and stir constantly with a wooden spoon. When the time is over take a bit of the jam and spread it on a plate – is it still runny, give it another minute – is nice and thick you’re done. Remove from the heat and fill into the prepared glass jars. Close them and turn upside down (if they have a screw cap – otherwise just let them stand). Let cool down completely.
1. Den Ofen auf 250˚C (480°F) vorheizen. Ein Backblech mit Backpapier auslegen. Die Paprika waschen, von den Innereien befreien und längs vierteln. Mit der Innenseite nach Unten auf das Backblech legen und dann auf der höchsten Schiene in den Ofen schieben. Die Paprika grillen bzw. schwärzen – das kann zwischen 6-10 Minuten dauern, je nach Ofen. Die Paprika sollen schwarze Stellen bekommen, nur nicht komplett zu Steinkohle zusammenbrennen. Aus dem Ofen nehmen und mit einem feuchten Küchentuch abdecken und für etwa 10 Minuten “dampfen” lassen.
2. Die Schalen der Paprika sollten nun einfach abzulösen sein – angebrannte Stellen ggf. entfernen. Alles in kleine (aber nicht zu kleine) Stücke schneiden. Die Hälfte davon mit einem Pürierstab oder Mixer pürieren. Mit den Paprikastückchen in eine Schüssel geben und den Essig zugeben – die Mischung sollte insgesamt 1 Kilo (35 oz.) haben. Gelierzucker zugeben und alles gut verrühren. Mit Klarsichtfolie abdecken und über Nacht in den Kühlschrank stellen.
3. Die Marmeladengläser mit heißem Wasser ausspülen und auf ein sauberes Küchentuch stellen. Die Paprikamasse in einen hohen Topf geben (je höher je besser, um vor Spritzern sicher zu sein) und zum Kochen bringen. Sobald die Masse sprudelnd kocht (immer schön umrühren dabei – am besten mit einem Holzlöffel) eine Uhr auf 4 Minuten stellen und alles einkochen lassen. Sobald die Zeit rum ist, den Geliertest machen – dazu etwas gekochte Marmelade auf einen Teller streichen – verläuft die Marmelade, dann sollte man eine weitere Minute kochen – wird die Marmelade gleich fest, ist das Einkochen beendet. Topf vom Herd nehmen und die Marmelade vorsichtig in die Gläser füllen und verschließen. Bei Gläsern mit Schaubverschluss umdrehen – Weckgläser einfach stehen lassen. Komplett abkühlen lassen.


Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Roasted Pepper Jam
- Prep Time: 40
- Cook Time: 20
- Total Time: 60
- Yield: 3 1x
Ingredients
- 42 oz. (1,2kg) red peppers
- 1/2 cup (110ml) white wine vinegar or honey vinegar
- 18 oz. (500g) jam sugar (for 35 oz. fruits)
Instructions
- Preheat the oven to 480˚F (250°C). Line a baking sheet with baking parchment. Wash and dry the peppers. Remove the core and quarter. Place with the inner side down on the baking sheet and place on the highest level in the oven. Grill the peppers until they start to blacken – takes 6-10 minutes depending on the oven. It is fine if they are partially burned, just don’t make black coal out of it. Take out of the oven and place a wet kitchen towel on the peppers and let steam for about 10 minutes.
- The skins of the peppers should come off easily now – remove all of them and cut off black parts if needed. Cut the peppers in not too small pieces. Take half of the peppers and puree with an immersion blender. Add the peppers that are still in pieces and the vinegar – this mix should have 35 oz. (1kg) all in all. Add the jam sugar and mix until well combined. Cover with plastic wrap and place in the fridge over night.
- Wash the glass jars with hot water and place on a clean kitchen towel. Pour the peppers mixture into a high pot (the higher the better to be save from splatters). Heat up and bring to a boil. When it is boiling rapidly set a timer to 4 minutes and stir constantly with a wooden spoon. When the time is over take a bit of the jam and spread it on a plate – is it still runny, give it another minute – is nice and thick you’re done. Remove from the heat and fill into the prepared glass jars. Close them and turn upside down (if they have a screw cap – otherwise just let them stand). Let cool down completely.
Notes
- Enjoy cooking!