Ingredients:#

  • 1 kilo of red peppers
  • 300 g sugar
  • Espelette pepper to taste.

Instructions:#

  • Blend the raw peppers with the skin
  • In a saucepan, cook the blended peppers and add the sugar. If you are adding Espelette pepper, blend it as well.
  • Let it cook gently
  • Then increase the heat to cook at a rolling boil
  • Test the set
    • The jam begins to set, it thickens on the edge of the pot, boils more gently and the bubbles burst.
    • Wooden spoon test.
      • Take a little jam
      • Let it cool slightly, then gently tilt the spoon to pour back into the pot
      • If it falls in large drops rather than a thin stream, it’s ready.
    • Pour into jars that have been previously sterilized (10 minutes in the oven at 100°C) jars and lids.
  • Turn your jars upside down as you fill them.