Piquillo peppers jam (Mermelada de pimientos de piquillo)

300 gr or 2 1/5 cups of piquillo peppers or red peppers
150 gr or 1/2 cup sugar
80 ml or 5 1/2 wine vinegar
80 ml or 5 1/2 water







Remove seeds from piquillo peppers and cut. Placed in a saucepan with the sugar, water and wine vinegar and let it do a low heat, stirring occasionally.

Let cook for 35 to 40 minutes, watching not to burn . When it has the texture of a jam, remove from heat and store in a jar.

Recommended to be used with any type of cheese. Just great with Manchego cheese. 

Canning Tips