1 Cut bell bell pepper into quarters lengthwise and clean. Place quarters skin side up on a baking sheet and roast under broiler until skin blisters black. Remove peppers from heat, cover with a wet dishcloth for 10 minutes, then skin. Finely grind peppers in a food processor.
Peel and finely dice 2 onions. Clean and finely dice peppers. Sauté diced onions and peppers in olive oil in a large, wide saucepan until hearty. Stir in sugar, vinegar, bell pepper puree and 1 tbsp salt. Cook uncovered at a very moderate temperature, stirring, until almost no liquid remains and the jam has a nice sheen.
3 In the meantime, remove the peel from the ginger and grate finely. Peel garlic and press through the press. Mix both and cover well. Rinse mint and shake dry, chop leaves finely and also cover well. Add the ginger and garlic to the saucepan 10 minutes before the end of the cooking time, fold in the mint at the end and let the jam bubble up again.
4 Fill the paprika jam into clean jars while boiling hot and seal on the spot. Keep cool and dark.
Tip: Shelf life 3 months. Goes well with goat and sheep cheese, grilled mince.
Our tip: Use high quality red wine for an extra fine taste!
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