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Red Pepper Savory Jam
Lorrie in Montreal
Lovely red pepper jam--I always triple the recipe. Add hot sauce or cayenne according to taste.
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sweet red peppers
red wine vinegar
dash hot pepper sauce or 1 dash
Cut peppers in half and seed them.
In the food processor, grind them coarsely.
Place in a bowl, add salt and cover with plastic wrap.
Leave overnight in a cool place.
The next day drain off half the liquid.
Combine the ground peppers, remaining liquid, vinegar, sugar and cayenne in a saucepan.
Bring to a boil and reduce it and then reduce to a simmer.
Cook for one hour, until thickened, stirring occasionally.
When thick, pour into sterilized jars and either seal or refrigerate.
Jam will keep for up to 3 months.
Makes 2 cups (500ml).
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