Marmalade of peppers
Love the different sauces, liked it immediately! The sauce is gorgeous! With cheese, with cream cheese, with crackers, meat, chicken - really refines the taste. This is the case when the minimum of effort - maximum results!


  • Pepper

    1250 g

  • Sugar

    375 g

  • Vinegar

    375 ml

  • Salt

    1 tsp


Pepper cleanse from seed boxes and mince. Add salt, stir and leave overnight on the table.
On the morning of the extracted juice to drain -I pour out and pour in molds and freeze - then add to gravy. In the strained mass, add sugar, pour in the vinegar and cook for 40-45 minutes without a lid.
Put the jam into sterilized jars and close.
Here's the jam turned out!
It looks like the juice from under the pepper, which I freeze and use in cooking.
Comments and reviews
  • user-avatar
    Taтьяна Елютина

    Маме очень понравилось

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