| Red Pepper “Jam” - Pimientos Confitados |
| This delicious condiment is much loved in Spain and it’s very easy to make in your Thermomix – tell your Spanish friends about this recipe and they’ll definitely want a Thermomix! Serves 6 to 10 as a starter with cream cheese and water biscuits, or serve it with strongly flavoured cheeses for your cheese course. Makes about 850 g.
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| Ingredients |
| 600 g red peppers, cut in quarters, stems and seeds removed
200 g sugar
100 g white wine vinegar
50 g water
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| Method |
| 1. Chop the peppers 5 seconds/Speed 4.
2. Scrape down the sides of the TM bowl with the spatula. Add the sugar, vinegar and water. Cook 35 minutes/Varoma Temperature/Speed Spoon/Reverse Blade Direction/Measuring Cup replaced with the internal steaming basket on top of the TM lid so the jam reduces as it cooks. Pour into a serving dish or 6 small ramekins – the liquid will thicken into a syrup as it cools.
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| Janie's Tip: |
| Tip: Alternately, pour the hot jam into a sterilised jar and cover with a sterilised vinegar-proof lid. Once opened, keep in the fridge and use within 3 weeks. |
