If you enjoy discovering new flavors as much as I do, resulting from the combination of ingredients that, at first glance, you wouldn’t have thought to mix, I assure you that the recipe for this raspberry, pepper and Espelette pepper jam is going to delight you.
The union of raspberries with red bell pepper would already give a very interesting jam, with the slight sweet-and-sour touch of the raspberry, highlighting the gentle sweetness of the red bell pepper. But when you add Espelette pepper, the nuances change in a wonderful way and the flavor transforms, becoming warmer and deeper.
The Espelette pepper is grown in the French Basque Country. It is hand-harvested during the month of September and, in its honor, the annual pepper festival is held in Espelette in October. One of the most characteristic images is that of the strings of peppers hung on the façades of houses to let them dry.
Espelette pepper is very aromatic and, although its availability is limited, it can be found in stores. However, having the same aromatic profile as paprika and pimentón (all three are peppers of the same variety, Capsicum anuum), if you cannot find it, you could substitute it with either of the two mentioned.
You’ll see that the recipe for raspberry, pepper and Espelette pepper jam is very easy to make. The only thing you need to keep in mind is to cook it over very low heat and monitor the temperature, to enjoy a perfect preserve, not just for breakfast toast; try it with roast meat or with magret of duck and you’ll see what a delicious bite.
Here is the recipe; I hope you like it as much as I do.
INGREDIENTS
- 2 kg raspberries
- 1 kg red bell pepper pulp
- 1 kg sugar
- 4 tablespoons Espelette pepper
PREPARATION
- Wash the raspberries and clean the red bell peppers, removing the white parts and the seeds.
- Put all the ingredients together in the De Buyer copper jam pan.
- Place the Shallow Casserole on the heat and cook over very low heat until the mixture temperature reaches 100º C.
- Very carefully, to avoid splashing, blend the mixture with an immersion blender or a food processor until you achieve the desired texture.
- Divide the jam into previously sterilized glass preserving jars and place the lid on.
- Turn all the jars upside down and let them cool to room temperature.
- When they are ready, store the jam jars in the pantry to enjoy whenever you like. It’s delicious!
Notes
- The quantities indicated in the ingredients produce about 10 jars of 250 ml. If you want to make a smaller amount, just adjust it as needed.
- Although it is not indicated in the recipe, you can add a tablespoon of Espelette pepper (or pimentón or paprika) once the jam is finished, at the end of cooking. It will intensify the aroma a bit more.
- Be very careful when blending the mixture and when filling the jars, to avoid splashes (it’s very hot). To fill the jars you can use a sauce spoon, a preserving funnel or, if you have blended the jam very finely, the De Buyer stainless steel dosing funnel.
- You can substitute the raspberries with strawberries; the flavor will change slightly, but it will be equally delicious.
