Bringing together the smoky sweetness of charred red peppers and caramelised sugar, this jam also works as a sweet-savoury condiment alongside white cheese on the breakfast table. Despite its short cooking time, hitting the right set demands constant temperature watching and a practised hand.
Char the red peppers over an open flame or a grill, turning them until the skins blacken, then peel and finely chop them.
Mix the chopped peppers with the sugar and chilli flakes and let them rest for 5 minutes; during this time the peppers begin to release their own juice.
Bring the mixture to a boil over medium heat, add the lemon juice, and cook for 15 minutes, stirring constantly, until it coats the back of a spoon. The moment it reaches that set, take it off the heat and jar it while hot.
Take the syrup off the heat the moment it coats the back of a spoon and drips slowly; a minute too long and the jam sets rock hard once cool. If you do not like heat, clean the inner membranes and seeds from the peppers thoroughly or a faint bite will remain.
Do not turn the flame up too high while charring the peppers, or the flesh can scorch before the skin blackens. If you use ready-charred peppers, skip the roasting step and go straight to chopping.
Admin DadaGastro · verified in test kitchenTarifte 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.
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