Raspberry, red bell pepper and piment d’Espelette jam


Makes 10 jars of jam

Preparation time : 10 min
Cooking time : 1 hour

  • 2 kg raspberries
  • 1 kg red peppers
  • 1 kg sugar
  • 4 tsp piment d’Espelette


Remove the seeds and white membrane from the red peppers.  Place all of the ingredients in the DEBUYER jam pan.  
Heat the mixture to 100°C over very low heat.
Mix using a hand blender.
Pour into sterilized jam jars.  
Put the lids on and turn the jars upside down.  
Let cool.  
Place the jars right side up in the pantry and enjoy.

The result

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