George Lang

Red Pepper Jam

Paprikalekvár

Preparation info
  • about

    six

    6 ounce jars
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 2½ pounds ripe red peppers

Method

  1. Warning: Peppers should be preferably fleshy and thick, and they must be totally ripe and completely red. Wash the peppers. Split them and remove the ribs and seeds. Cook in 2 cups water till peppers become a thick purée.
  2. Force the purée through a sieve or similar