Red Pepper and Feta Jam

 This is really just a template. Sometimes I use one large jar of peppers and one small one because that's what I have. Same for the amount of feta. It's all good, just adapt your your seasonings.

Adapted from The Glucose Goddess Method

Two 12 oz jars roasted red peppers, drained
10 oz feta, crumbled
2 tsp dried oregano, or a few fresh sprigs
½ cup extra-virgin olive oil
Kosher salt

1. Preheat oven or toaster oven to 400°F.

2. In the blender add the peppers and pulse until roughly chopped.

3. Pour the peppers into an oven safe baking dish and add the remaining ingredients and season with kosher salt.

4. Give everything a good stir and then bake in the oven for 10 minutes. Once cool, store covered in the fridge.