Green pepper jam
Green pepper jam is a preserve with a subtle peppery flavour, which acquires its identity and freshness when Txakoli is added. It is best served with fried appetisers such as croquettes, stuffed tiger prawns, or tempura vegetables.
INGREDIENTS (125ml container)
- 40g green pepper
- 40g onion
- 26.5g sugar
- 10ml txakoli
- Black pepper (0.77 pcs)
- Oil, salt
- “Pectin” 0.38g
Step by step:
- Prepare the vegetables: wash, remove seeds, and chop them.
- Sauté the vegetables in a small amount of oil and salt.
- Add the sugar, maintain a low heat and, before it starts to turn brownish, add the txakoli.
- Cook for 10 to 15 minutes, then blend.
- Depending on the texture, add pectin and reserve a small amount of sugar. Then, combine the pectin with the sugar once it has been blended. Bring to the boil, then remove.
Red pepper jam
Red pepper jam is a light preserve that maintains the pepper flavour, as it is created by cooking all the ingredients together. It is perfect for pairing with cod confit pintxos or dishes made with white meat.
INGREDIENTS (125ml container)
- 70g red pepper
- 21g sugar
- 14ml vinegar
- 7ml water
- Chilli pepper (0.28 pcs)
- Salt
- “Pectin”
Step by step:
- Char the peppers to remove the skin.
- After peeling, take out the seeds and chop into pieces.
- Cook the mixture in a casserole along with the remaining ingredients for 30 to 40 minutes.
- Depending on the texture, add pectin and reserve a small amount of sugar. Then, combine the pectin with the sugar once it has been blended. Bring to the boil, then remove. retirar.
Chorizo pepper jam
Chorizo pepper jam is a preserve with an intense and slightly spicy flavour. This jam is characterised by its strength and pairs well with red meats or even chocolate-based desserts.
INGREDIENTS (125ml container)
- 22.5g chorizo pepper pulp
- 22.5g sugar
- 6.3ml lemon juice
- 90ml water
- Cayenne pepper (0.22 pc)
- “Pectin” 0.47g
Step by step:
- Combine all the ingredients in a casserole dish and bake for approximately 45 minutes.
- Grind until the desired texture is achieved.
- Depending on the texture, add pectin and reserve a small amount of sugar. Then, combine the pectin with the sugar once it has been blended. Bring to the boil, then remove.
