Red Pepper Jam

1. Grill, skin, de-seed and slice the peppers.

2. De-seed the chillies.

3. Add all the ingredients to the pan with the tomato puree and sugar.

4. Stir well.

5. Simmer for 20-25 minutes until jammy.

6. Leave to cool before putting into sterilised jars.

7. So simple, but so tasty!

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	2.9159 g
Protein	32.8775 g
Carbohydrates	46.504 g
Energy	315.3537 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0555 g
Water	1174.9348 g
Aspartic acid	1.5937 g
Calcium, Ca	250.865 mg
Lutein + zeaxanthin	1506.7756 g
Fiber, total dietary	13.9814 g
Carotene, beta	5163.005 g
Niacin	8.3436 mg
Vitamin A, RAE	516.1779 g
Arginine	0.2576 g
Riboflavin	0.4108 mg
Tocopherol, beta	0.1117 mg
Glutamic acid	4.9663 g
Sodium, Na	138.9763 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0282 g
Total lipid (fat)	2.9159 g
Manganese, Mn	1.3348 mg
Fructose	15.674 g
Proline	0.1894 g
Fatty acids, total saturated 16:0	0.335 g
Choline, total	153.2956 mg
Sugars, total	31.1241 g
Serine	0.3115 g
Fatty acids, total saturated 18:0	0.1315 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	1.1442 mg
Selenium, Se	19.2432 g
Ash	7.3078 g
Fatty acids, total saturated 18:1 undifferentiated	0.4271 g
Pantothenic acid	1.1006 mg
Phenylalanine	0.3185 g
Copper, Cu	1.0113 mg
Betaine	1.1481 mg
Thiamin	0.5667 mg
Retinol	34 g
Methionine	0.0729 g
Iron, Fe	5.0736 mg
Carbohydrate, by difference	46.504 g
Phosphorus, P	486.3785 mg
Folate, total	190.5725 g
Tocopherol, gamma	1.3778 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Lycopene	32137.968 g
Alanine	0.3251 g
Cholesterol	56.6667 mg
Valine	0.222 g
Fatty acids, total saturated 18:2 undifferentiated	0.9866 g
Glycine	0.2303 g
Carotene, alpha	1134.8609 g
Glucose (dextrose)	14.3446 g
Fatty acids, total saturated 14:0	0.0027 g
Zinc, Zn	3.1371 mg
Isoleucine	0.218 g
Fatty acids, total polyunsaturated	1.178 g
Leucine	0.3061 g
Tocotrienol, alpha	0.1117 mg
Vitamin A, IU	9675.6437 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	190.5725 g
Tryptophan	0.0736 g
Vitamin C, total ascorbic acid	181.621 mg
Phytosterols	78.1859 mg
Tyrosine	0.1676 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	91.5079 g
Fatty acids, total saturated	0.469 g
Histidine	0.168 g
Fatty acids, total monounsaturated	0.4553 g
Threonine	0.3213 g
Folate, food	190.5725 g
Cryptoxanthin, beta	7.5 g
Vitamin E (alpha-tocopherol)	7.0354 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	153.4366 mg
Lysine	0.3258 g
Potassium, K	3036.7869 mg
Cystine	0.1092 g
Fluoride, F	25.6897 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Tomato	5	201.0495	43.449	2.2339
Tomato Puree	1 tablespoon	5.9375	1.4031	0.0328
Red Chilies	2	7.5	1.6519	0.0825
red pepper	6	7.5	1.6519	0.0825
caster sugar	4 ounces	100.8667	0	0.5667