Ingredients
Scale
- 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!