Mangez Québec

Red pepper preserves

Yields three 500-ml (16-oz.) jars


  • 3 red peppers
  • 250 ml (1/2 cup) white vinegar
  • 1.375 litres (51/2 cups) sugar
  • 80 ml (1/3 cup) lemon juice
  • 2.5 ml (1/2 tsp.) salt
  • 210 g (7 oz.) pectin


  1. Purée peppers in blender or food processor. Mix all ingredients, except pectin, in a large pot. Bring to a boil while stirring. Boil mixture until candy thermometer reaches 105°C (220°F). Turn off range and add pectin.
  2. Pour boiling red pepper preserveS into sterilized pickling jars.
  3. Allow to cool without lids. Seal each jar with a layer of paraffin. When pots are cool, screw on lids. Store jars in a cool dry place.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

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