How to make
The peppers are cleaned from the seeds and their inner skin is removed.
Cut them into about 0.4″ (1 cm) strips, then into cubes.
Place them in a deep pot and add the sugar, salt, vinegar, bay leaf and rosemary.
Place it on a heated hob and after boiling, reduce the temperature and leave them to simmer for about 30 minutes. Stir occasionally.
Remove it from the heat and remove the bay leaf and rosemary. Add the black pepper. Mix everything.
Pour them into dry jars, which are turned to vacuum seal.
With this wonderful aromatic jam the peppers become chewy and caramelized. Serve them with meat, cheeses and duck liver.
If desired, you can add 1 hot pepper, as I did, 1 whole red chili pepper and get a wonderful sweet and spicy taste.
The red pepper jam is ready.
