Canned roasted peppers jam, then yes. The other day I was fancy making a pie, it gave me a huge laziness to go buy peppers so I pulled the pantry and there were actually two jars of canned roasted peppers, one of it had even garlic but it doesn’t matter, it gave the jam a really good touch.
Get to work and with 4 ingredients we will prepare a perfect jam that we will use as a filling of a rich empanada. I’ll tell you what will be the empanada, it will be filled with jerky and goat cheese in addition to this rich jam and I assure you that if you take it to any lunch or dinner it will disappear flying. By the way, you’ll only need 36 minutes. If you look well when buying canned peppers this recipe can be perfectly for lactose intolerants, eggs and celiacs.
- 600 gr of roasted peppers in pot
- 270 gr brown sugar
- 100 gr of vinegar
- 100 gr of vinegar
Water
- Drain the peppers well with the help of the basket.
- Put in the jar and grind for 30 seconds at speed 6.
- Lower the remnants of the walls towards the blades with the spatula.
- Add sugar, vinegar and water and schedule 35 minutes at 120° speed 2 without the cup (put the basket inside out to avoid splashing).
- When you finish throw into the jars and when they cool in the fridge.
- You can also vacuum packaging for use in other occasions.
I put bell peppers but they can perfectly be from the piquillo.
If you don’t have brown sugar either use white sugar.
