John Myers
Stock: Onion and Pepper Jam
The perfect stock: onion and pepper jam recipe with a picture and simple step-by-step instructions.
- 500 g Fresh onions
- 0,5 piece Yellow peppers
- 0,5 piece Red peppers
- 3 tablespoon Powdered sugar
- 200 ml Red wine tart
- 2 tablespoon Dark balsamic vinegar
- 3 tablespoon Preserving sugar 1: 1
- Plenty of black pepper from the mill
- Clean the peppers and remove the white skins. Peel the onions. Cut the peppers into small cubes, cut the onions from the side into rings.
- Heat the olive oil in a pan and fry all the vegetables while stirring. Add the powdered sugar and let it caramelize.
- Now deglaze with the wine and reduce. Add the vinegar and preserving sugar and season with pepper. A pinch of chili powder isn’t bad either.
- Let the jam boil for about 3 minutes, pour into jars with screw-top lids that have been rinsed with hot water and let cool upside down.
- This jam is an excellent addition to grilled food or fondue.
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