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Roasted Capsicum Jam Recipe

In this post, I’ll show you how easy it is to make tasty Roasted Red Peppers, also known as Roasted Capsicum Jam Recipe. You can use them in many ways, and they taste so fresh and flavorful that you won’t want to buy them from the store again!

  • Roasting makes many foods taste better. One of my favourite foods is Roasted Red Peppers or Roasted Capsicums.
  • Roasted capsicum is soft and sweet with a little smoky flavour. We make them tastier by mixing the pepper slices with garlic and high-quality olive oil.
  • You can enjoy them on their own or use them in different dishes. I love to mix Roasted Red Peppers with crunchy roasted potatoes for a fantastic flavour! You can also create a delicious appetizer plate with roasted vegetables, cheeses, and meats, making hosting guests easy.

Recipe Card of Roasted Capsicum Jam Recipe

Roasted Capsicum Jam Recipe

Course: Appetizer, Side Dish, StarterCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

1

hour
Calories

33

kcal

This recipe teaches you how to make delicious Roasted Red Peppers, known as Roasted Capsicums. They're fresh, flavorful, and better than store-bought. Roasting enhances their sweetness and adds a hint of smokiness. Mix them with garlic and olive oil for an extra taste. Use them in various dishes or enjoy them on their own.

Ingredients

  • 42 oz. (1.2 kg) red peppers

  • 1/2 cup (110 ml) white wine vinegar or honey vinegar

  • 18 oz. (500 g) jam sugar (for 35 oz. fruits)
    Directions

Directions

  • Preheat the oven to 480°F (250°C). Line a baking sheet with baking paper. Wash and dry the peppers. Remove the seeds and centre and cut them into quarters. Place them skin-side up on the baking sheet and put them on the highest rack in the oven. Grill the peppers until they turn black, which takes about 6-10 minutes, depending on the stove. It's okay if they are partly burned, but don't let them turn into black coal. Take them out of the oven and cover them with a wet kitchen towel to steam for about 10 minutes.

  • The skins should peel off easily now. Remove all the skins and cut off any black parts if needed. Cut the peppers into medium-sized pieces—mash half of the peppers with a hand blender. Mix the mashed peppers with the leftover pieces and the vinegar. This mixture should weigh about 35 oz. (1 kg) in total. Add the jam and sugar and stir until well combined. Cover with plastic wrap and cool in the fridge overnight.

  • Wash the glass jars with hot water and place them on a clean kitchen towel. Pour the pepper mixture into a tall pot (a taller pot helps avoid spills). Heat the mixture until it starts boiling. When it boils, set a timer for 4 minutes and stir all the time with a wooden spoon. After 4 minutes, test the jam by putting a little on a plate. If it is still runny, boil it for another minute. If it is thick, it is ready. Take the pot off the heat and pour the jam into the clean jars. Close the jars and turn them upside down if they have screw caps. Let them cool completely.

    Ingredients for Needed Roasted Capsicum Jam Recipe

    • 42 oz. (1.2 kg) red peppers               
      red bell pepper
    • 1/2 cup (110 ml) white wine vinegar or honey vinegar white wine vinegar or honey vinegar
    • 18 oz. (500 g) jam sugar (for 35 oz. fruits) Sugar

    How To Make Roasted Capsicum Jam Recipe

    1. Preheat the oven to 480°F (250°C). Line a baking sheet with baking paper. Wash and dry the peppers. Remove the seeds and centre and cut them into quarters. Place them skin-side up on the baking sheet and put them on the highest rack in the oven. Grill the peppers until they turn black, which takes about 6-10 minutes, depending on the stove. It’s okay if they are partly burned, but don’t let them turn into black coal. Take them out of the oven and cover them with a wet kitchen towel to steam for about 10 minutes.

    2. The skins should peel off easily now. Remove all the skins and cut off any black parts if needed. Cut the peppers into medium-sized pieces—mash half of the peppers with a hand blender. Mix the mashed peppers with the leftover pieces and the vinegar. This mixture should weigh about 35 oz. (1 kg) in total. Add the jam and sugar and stir until well combined. Cover with plastic wrap and cool in the fridge overnight.

    3. Wash the glass jars with hot water and place them on a clean kitchen towel. Pour the pepper mixture into a tall pot (a taller pot helps avoid spills). Heat the mixture until it starts boiling. When it boils, set a timer for 4 minutes and stir all the time with a wooden spoon. After 4 minutes, test the jam by putting a little on a plate. If it is still runny, boil it for another minute. If it is thick, it is ready. Take the pot off the heat and pour the jam into the clean jars. Close the jars and turn them upside down if they have screw caps. Let them cool completely.

    Tips for Roasted Capsicum Jam Recipe

    When choosing your capsicums, look for:

    • Smooth, shiny skin with no spots or marks
    • Fresh red capsicums that feel heavy, as they are juicy
    • Solid texture
    • Green stems

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