Go Back
Print
Roasted red pepper jam | www.viktoriastable.com

Roasted red pepper jam

Course Appetizer, Snack
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 1/2 cups
Author Viktoria

Ingredients

  • 1 cup roasted red peppers from 4 medium sized bell peppers or 8-9 sweet Italian red peppers
  • 1 medium eggplant
  • 3 tbs tomato paste
  • 1 tsp salt
  • 2 tsp brown sugar
  • 1/2 cup olive oil

Instructions

  1. Roast the red peppers uncovered in a 450 degree oven. Turn once or twice to broil evenly on all sides.
  2. Make a few cuts with a knife on the eggplant, and roast it whole with the red peppers until it becomes fork tender.
  3. Put the peppers in a bowl and cover with plastic wrap; let stand for 30 minutes.
  4. Peel the red peppers and eggplant.
  5. Put peppers and eggplant in food processor and pulse just a few times. It's important to have chunky consistency. Alternatively, mash by hand with a potato masher.
  6. Put the mashed peppers and eggplant with the rest of the ingredients in a deep pan, and cook over medium heat for 10-15 minutes, stirring constantly.
  7. Let cool completely, and then adjust seasoning.