Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To roast the peppers
Jam
Utensils
3 preserving jars, each approx 1 dl, rinsed with hot water
How it's done
To roast the peppers
Transfer the peppers to a tray lined with baking paper. Roast for approx. 1 hr. in the centre of an oven preheated to 220°C until the pepper skin is very dark. Turn the peppers halfway through the cooking time. Remove the peppers, place in a bowl and cover with a damp tea towel, leave to cool. Peel the peppers and remove the seeds. Finely chop the peppers (yields approx. 400 g).
Jam
Place the peppers, sugar, vinegar, oil, oregano, thyme, chilli flakes, salt and pepper in a large pan, bring to the boil. Turn down the heat, reduce the jam for approx. 15 mins., stirring occasionally. Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.
| Shelf life: | Store in a cool, dark place for approx. 6 months. Once opened, keep the jars in the fridge and consume quickly. |
|---|---|
| That fits: | (Grilled) cheese, boiled meat, sandwiches |
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