Recipe courtesy of South Philadelphia Tap Room
Recipe courtesy of South Philadelphia Tap Room
Pepperoni Jam
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- Level: Easy
- Total: 55 min
- Active: 55 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 232
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 45 mg
- Sodium
- 751 mg
- Level: Easy
- Total: 55 min
- Active: 55 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 232
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 45 mg
- Sodium
- 751 mg
Ingredients
Directions
- Place the pepperoni in a medium heavy-bottomed skillet and cook, stirring occasionally, until the fat begins to render and the pepperoni begins to crisp, about 5 minutes. Strain the pepperoni and reserve 2 tablespoons of the rendered fat in the skillet.
- Add the onions to the skillet and sauté, stirring often, over high heat until translucent, about 2 to 3 minutes. Add the cherry peppers, roasted red peppers and pepperoni and cook, stirring occasionally, for about 5 minutes until everything is incorporated.
- Stir in the vinegar, brown sugar and oregano and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the mixture is dark, caramelized and syrupy, 20 to 30 minutes.
- Cool completely, then transfer to an airtight container and refrigerate for up to 3 weeks. Use as a topping on your favorite grilled cheese or pizza. It’s also great on hot dogs and cheese plates.
