Roasted pepper jam

Name: Roasted pepper jam
Prep time: 30 min
Total time: 90 min
Yield: 3
Ingredients: 200 g cane sugar; 1 ⅕ kg red peppers; ½ dl apple vinegar; 1 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried thyme; ¼ tsp chilli flakes; ¼ tsp salt; a little pepper

Aperitif fingerfood

Total: 1 hr 30 min. | Active: 30 min.

vegan, lactose-free, gluten-free

309 Likes

I first tried pepper jam in Greece and it was love at first taste! We ordered grilled cheese at a tavern and it came with pepper jam. In this recipe, the peppers are roasted in the oven. Roasting the peppers makes them very easy to peel and also gives them a more intense flavour.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 3 dl

To roast the peppers
1 ⅕ kg	red peppers

Jam
200 g	cane sugar
½ dl	apple vinegar
1 tbsp	olive oil
1 tsp	dried oregano
1 tsp	dried thyme
¼ tsp	chilli flakes
¼ tsp	salt
a little	pepper

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.

Show complete recipe