600g red peppers cut into quarters, stems and seeds removed
200g sugar
100g white wine vinegar
50g water
Chop the peppers 5 seconds/speed 4.
Scrape down the sides of the bowl with the spatula, add the sugar, vinegar and water.
Cook 35 minutes/varoma temp/speed 1/reverse. Replace the MC with the steaming basket so that the jam will reduce as it cooks.
Pour into a serving dish or into a sterilised jar. Makes 850g. Refrigerate and use within 3 weeks.
I made this to serve with philly cheese & camembert on a cheese/cracker platter. Have frozen some small tubs for later.