This recipe combines the smoky flavor of roasted red bell peppers with the caramelized sweetness of sugar. It can be served at breakfast as a sweet-and-savory condiment alongside white cheese. Though the cooking time is short, getting the right consistency takes skill and careful attention to the temperature.
Roast the red bell peppers over an open flame or on a grill, turning until the skins are charred. Peel and finely chop them.
Mix the chopped peppers with the sugar and red pepper flakes and let stand for 5 minutes; the peppers will begin to release their juices.
Bring the mixture to a boil over medium heat and add the lemon juice. Cook, stirring constantly, for 15 minutes, until it is thick enough to coat the back of a spoon. Remove it from the heat as soon as it reaches this consistency and fill jars while hot.
Remove the syrup from the heat as soon as it coats the back of a spoon and runs off slowly; if you wait a minute too long, the jam will set hard as it cools. If you prefer less heat, remove all the pepper ribs and seeds, or the jam may retain a mild kick.
Tarifte kıvamı kaşığın arkasını kaplayınca almak yazıyor ve 15 dakika veriliyor, ben ilk seferinde 2 dakika erken aldım ve reçel açılınca akıcı kaldı. İkinci denemede tam 17 dakika bekleyip aldım, kıvamı bu kez tam istediğim gibi tuttu.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
