Receta: Mermelada de pimiento rojo

1. Mix together 2 oz. of sugar with the pectin and reserve in a stainless steel bowl.

2. Fire-roast the red peppers (about 4 peppers) to char the outside skin.

3. Once charred, place in a stainless steel bowl and cover with film to cool (about ½ hour).

4. Pour the juice from the peppers into a bowl. Strain reserved liquid to remove any particles. Add water, if needed, to equal 4 oz. 

5. Wearing gloves, scrape the charred skin off the peppers. Remove and discard the tops, seeds and pith. 

6. Place 10 oz. of roasted red peppers into a blender and purée until smooth.

7. Dice the remaining 10 oz. of roasted red peppers.

8. In a heavy sauce pot, add vinegar, 24 oz. of sugar, butter, salt, reserved pepper juice, pepper purée and diced red peppers. 

9. Boil for 5 minutes. 

10. Whisk in the remaining sugar and pectin mixture and boil for 2 more minutes. 

11. Place the jam in a nonreactive glass container. Label, date and refrigerate until needed.