Red Pepper 'jam' from the UK Thermomix site

[judydawn]

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.

[Bonsai]

Hi Judy

I tried this a few weeks ago - you don't get a huge amount of 'jam' but only need it in small amounts at a time. I thought it was almost too sweet and that the red pepper flavour was a bit lost. It certainly goes well with savouries such as cheese (rather like quince paste does). Easy to cook and would make a good Christmas hamper addition.

[judydawn]

Guess you could use less sugar then Bonsai.  I rather liked it against the bland taste of philly cream cheese.  I know Andie has mixed it with philly for a dip so the more cream cheese to jam ratio you have, the less sweet it probably tastes.

[cookie1]

It's a beautiful colour.

[judydawn]

Went down well today with lunch guests - leftovers walked out the door with them 

[Thermomixer]

Yum JD - I can taste that.  So moreish.  thanks for sharing it.  Glad the guests enjoyed it too.