Paprika Jam

For the bell pepper jam, remove seeds from peppers, wash fully ripe tomatoes and peel onion. Remove the seeds from the pepperoni.

Cut everything into small cubes and place in a large saucepan. Wash and chop a bunch of parsley and add it to the pot as well. Season with a teaspoon of salt and a pinch of freshly ground pepper.

Add the preserving sugar. Bring everything to a boil and then cook for about ten minutes, stirring constantly. Then finely puree all the vegetables with a magic wand and then strain with a float.

Continue to simmer the jam until it reaches the appropriate consistency. Finally, remove the jam from the stove, dissolve the marinade in a little water and stir into the jam. Do not boil any more!

Now the paprika jam can be filled into clean jars. It does not hurt to rinse the lids with a little gin before screwing them shut.

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