Jam made from pointed sweet bell pepper by-products
ILVO used class 2 discarded pointed sweet bell peppers to create value added preparations. Using class 2 pointed sweet bell peppers doesn’t influence the taste and colour of the final processed product. Sweet pepper jams and jellies were created to valorise the class 2 discards for the local market without passing through the large retailers.
The pointed sweet bell peppers that we used to create value added preparations were second class (class 2) discards. In terms of general quality and taste, these by-products are virtually identical to the first class selected pointed sweet bell peppers for the fresh market. However, the class 2 pointed sweet bell peppers didn’t make it through the final sorting and visual quality checks prior to sale for the fresh market. They were discarded mainly because of superficial damage to the skin (abrasions, dents, spot and bruises), or an atypical shape (folded, wrinkled,…) that would make them less attractive to the mainstream customer.
These are subjective quality control parameters that don’t influence the final taste and colour of the final product once the peppers are being processed, and thus several applications for discarded pointed sweet bell peppers were applied to create sweet pepper jams and jellies to give added value to the discards for the local market without passing through the large retailers (preferably short chain applications, directly from producer to costumer).
Ingredients: Red Pointed sweet bell pepper, refined sugar, Imperial Pec Plus . Recipe: ✔ Mix the cleaned red pointed sweet bell pepper with a mixer (thermomix) ✔ Add sugar ✔ Gently boil the mixture of peppers and sugar for ± 20 minutes ✔ Add Pec Plus and let it boil for about 2 minutes ✔ The jam is ready for use after cooling down
Ingredients: Yellow Pointed sweet bell pepper, refined sugar, Imperial Pec Plus. Recipe: ✔ Mix the cleaned yellow pointed sweet bell pepper with a mixer (thermomix) ✔ Add sugar ✔ Gently boil the mixture of peppers and sugar for ± 20 minutes ✔ Add Pec Plus and let it boil for about 2 minutes ✔ The jam is ready for use after cooling down
Ingredients: Yellow pointed sweet bell pepper, courgette, refined sugar, fresh ginger root, Imperial Pec Plus. Recipe: ✔ Cut the cleaned yellow pointed sweet bell pepper in small blocks/pieces. ✔ Grate the courgette to obtain small pieces. ✔ Add sugar. ✔ Grate the ginger root. ✔ Mix everything and boil it for about 20 minutes. ✔ Add Pec Plus and let it boil for 2 additional minutes. ✔ The jam is ready for use after cooling down. Remarks: Dose the ginger according to taste, be aware that the ginger tends to quickly become the dominant taste, overshadowing the other ingredients. It became apparent during tasting sessions with a panel of untrained testers that the personal preference for ginger can be very person-dependant. Some testers had a clear preference for less ginger, while others thought that it was perfectly balanced.
Ingredients: Red pointed sweet bell pepper, courgette, refined sugar, Imperial Pec Plus. Recipe: - Cut the red pointed sweet bell pepper in small blocks/pieces (250 grams). - Grate the courgette to obtain small pieces (250 grams). - Add 167.67 grams of sugar (1/3). - Grate the ginger root (use only a very small piece, < 3cm). - Mix everything and boil it for about 20 minutes. - Add 10 grams of Pec Plus (2%) and let it boil for 2 additional minutes. - The jam is ready for use after cooling down.
Ingredients: yellow or red pointed sweet bell pepper (depending on what colour is preferred for the final product), refined sugar, Imperial Pec Plus. Recipe: ✔ Cut the yellow pointed sweet bell pepper in small pieces. ✔ Add refined sugar and warm this mixture for about 20 minutes. ✔ Add Pec Plus and let it boil for another 2 mins. ✔ Filter out the pieces of pointed sweet bell pepper and retain the liquid fraction.
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