Orange Bell Pepper-Habanero Jam
makes ½ l
700 g orange bell peppers, about 3 each
15 g habanero, about 1 each
5 ml grape seed oil
225 g sugar
100 g orange juice
1 garlic clove sliced
1 sprig thyme, fresh
1.25 ml salt, kosher
Toss the bell peppers and habanero in the 5 ml of grape seed oil and roast over an open flame(use a charcoal grill or gas range top). Char the entire surface of the peppers. and place into a paper bag or cover in a bowl with plastic wrap. After the peppers are cool remove the seeds, veins and stems. Do not remove the char. Slice the bell peppers into thin 1 inch slices and mince the habanero.
Combine the prepared peppers with the sugar, orange juice, garlic, thyme sprig and salt. Bring to a boil and then lower the heat to a simmer. Reduce the liquid by half about 6-8 minutes. Remove the thyme sprig and cool.
Serve with charcuterie meats and cheeses.