Recipe courtesy of South Philadelphia Tap Room
Pepperoni Jam
- Level: Easy
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 232
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 45
- Sodium
- 751
- Total: 55 min
- Active: 55 min
Ingredients
1 1/2 pounds pepperoni, minced by hand or in a food processor
1/2 cup minced red onion
1/4 cup small diced pickled cherry peppers
3 roasted red bell peppers, cut into a small dice
1/2 cup apple cider vinegar
1/4 cup packed brown sugar
1 tablespoon dried oregano leaves
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.