This sweet and spicy bell pepper jam is perfect as a condiment for charcuterie, a glaze on meat or spread on a plate and top with grilled fish.

Serves: 8 Prep. time: 10′ + 2h waiting Cooks in: 30′ Ready in: 40′

5 yellow bell peppers, deseed, finely chopped
1 red hot chili pepper, deseed, finely chopped
2 dried peaches, finely chopped
1 medium onion, finely chopped
2 spring onions, finely chopped
100 g sugar
750 ml hot water
80 ml apple cider vinegar
100 ml pineapple juice


Step 1
Put all onion in a bowl. Boil water and pour over onion. Leave for 10 minutes. Drain.

Step 2
In a medium pan and on high heat bring all ingredients to a boil along with the onion. Reduce heat to medium and simmer for 25-30 minutes, until peppers are tender and sauce thickens and comes to a jam consistency. Allow to cool completely before refrigerating for 2 hours with no lid.

Photo George Drakopoulos – Food styling Tina Webb

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