Orange Bell Pepper-Habanero Jam

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.


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