Tangy Peperoncini Jam
Agritur Panorama’s tangy recipe for soft undulating Teramana peperoncini jam is incredibly simple to make with a backhander of spicy loveliness that perfectly complements rather than overwhelms
Ingredients
- 500 gm Peperoncini
- 200 gm Caster Sugar
- 125 ml Water
Instructions
- Clean, destalk and remove any white filaments of your peperoncini and blend or finely chop depending on your personal texture preference.
- Add sugar and water to your chili peppers ad leave to cook on a low heat covered for 1 hour.
- Preserve in sterilised jam jars.
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