Preparation of Yellow Pepper Jam

• Wash the peppers, dry them, remove the stem, seeds, and filaments, and cut them into pieces.
  Place them in a pot, add the sugar, white wine vinegar, and a pinch of salt, and bring the pot to the heat.
  Wait until it reaches a boil, then let it cook for about ten minutes over medium-low heat.

  Remove the pot from the heat and blend the mixture with an immersion blender, ensuring the appliance is operated only when the blades are in the mixture itself, to avoid incorporating too much air.
  Return the pot to the heat and let it cook again, over medium
  – low heat for fifteen to twenty minutes, until your yellow pepper jam has reached the desired consistency, skimming off any foam that forms towards the end of cooking with a skimmer.

  Pour your still hot jam into sterilized jars and close them immediately to form a vacuum.
  Once cooled, you can store them in the refrigerator and consume them within a week, or, for longer storage, proceed by placing the closed jars in a pot, arranging clean cloths between them, covering them with water, bringing to a boil, and letting simmer for about twenty minutes, then let them cool and store them in the pantry.

  Chez Bibia