Recipe Raspberry, pepper and vanilla jam
Preparation time:
20 min + 1 night of rest
Shelf life:
Between 6 and 8 months
Ingredients
Number of persons: Several
Preparation
1. The day before you wish to make the jam, rinse the raspberries. Peel, remove the seeds and dice the bell peppers into 1cm cubes. Cut the vanilla pods in half lengthwise and scrape out the soft pulp. Mix the raspberries, peppers and vanilla in a bowl with the sugar.
2. Soak over night without stirring.
3. The next day, mix all the ingredients in a jam pan. Simmer for 30 min on medium heat. To test for a set, dip a clean wooden spoon in the boiling jam. Allow the cooling jam to drop from spoon. If drops run together and form a flake, your jam is ready.
4. While your jam is cooking, sterilize the jars: put them in a large pot of boiling water for 5 minutes. Allow to drain and dry. Ladle the hot jam into the sterilised Le Parfait jam jars. Screw on the lids firmly, turn upside down for one minute then flip over and allow to cool.
From the book “Bocaux, compotes et confitures”, Hachette Cuisine. Photograph: Philippe Vaurès-Santamaria.
2. Soak over night without stirring.
3. The next day, mix all the ingredients in a jam pan. Simmer for 30 min on medium heat. To test for a set, dip a clean wooden spoon in the boiling jam. Allow the cooling jam to drop from spoon. If drops run together and form a flake, your jam is ready.
4. While your jam is cooking, sterilize the jars: put them in a large pot of boiling water for 5 minutes. Allow to drain and dry. Ladle the hot jam into the sterilised Le Parfait jam jars. Screw on the lids firmly, turn upside down for one minute then flip over and allow to cool.
From the book “Bocaux, compotes et confitures”, Hachette Cuisine. Photograph: Philippe Vaurès-Santamaria.