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Privare i peperoni del picciolo e dei semi. Tagliarli a falde e cuocerli un'ora a fiamma bassa, coperti.
Spellarli e ridurli in purea, quindi rimetterli in pentola con lo zucchero e eventualmente con il peperoncino. Cuocere ancora 10 minuti e porre in barattoli sterilizzati.
Servire la marmellata di peperoni con formaggi a pasta dura e semidura, su crostini di pane e come intingolo per verdure crude.
Bell Pepper Jam
This recipe will be translated soon.
Google Translator
700g peperoni gialli
120g zucchero
1 pizzico di peperoncino in polvere (facoltativo)
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