About this recipe:This pepper jam recipe is a great condiment to serve with beef, chicken or even sausages. It is also gorgeous when served with cheese and biscuits. Rather easy to make and nice to have on hand in the cupboard.
12 peppers (any colour)
1 tablespoon salt
250ml white wine vinegar
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Method Prep:1hr › Cook:1hr › Ready in:2hr
Remove seeds of peppers, discard seeds and chop the pepper into .5cm pieces.
Place chopped pepper in a bowl with the salt, mix well then let it stand for at least 4 hours (overnight is best).
Drain pepper thoroughly and rinse under cold water to remove all the salt.
Put drained pepper in saucepan with sugar and white wine vinegar, bring to boil then simmer for about 45 minutes.
Not sure about this recipe as was not expecting so much liquid to be in the pan at the end and was not sure if this was ok or not so simmered it for another 15 minutes. A bit more info on the finished consistency would be useful.
Bit disappointed after chopping 12 peppers it only made 5 small jars, but hoping it will taste great as the first review says.
Also useful would knowing how long the jam keeps. - 26 Nov 2013
Made one lot and it was eaten so quickly I've had to make another batch hoping to keep some for Xmas, but don't hold out much hope. The bonus is that it looks beautiful on the plate as well as tasting great! - 22 Oct 2011