You start by washing the vegetables and cutting them into small cubes. Fry with a little oil and then deglaze with the water. Now all the ingredients listed - with the exception of the mineral water and the cornstarch - are put in a saucepan. Bring to a boil and then reduce the heat by half. Let it simmer for 20 minutes.

Now turn up the heat again and bind with the cornstarch that has been smoothed with mineral water if the paprika jam seems too thin. As soon as a thick consistency is reached, the binding is optimal. Now take the pepper jam off the stove and do a taste test.

IMPORTANT !!! Ideally, it should taste "sweet" at first, slightly sour but not too spicy. The jam may have a slightly salty note. If it is not spicy enough, add a little more chilli (grated). The jam is now poured into a bowl to cool it down.

This pepper jam can be used on many occasions. It is a perfect addition to chicken, fish and also seafood. As a marinade, it is also suitable for briefly searing meat or fish. To do this, simply add a few drops of hosin sauce. As a dip or addition to gratinated dishes ..... everything a gourmet's heart desires can be wonderfully refined with it. Just try.

In dark screw-top jars, filled with hot water and stored in the refrigerator, the jam can be kept for several weeks (I tested 2-3 weeks). So perfect for the barbecue season.