Summary

Ingredients

• 1 bell pepper (s), red or yellow
• 3 clove (s) garlic, quantity to taste
• 3 jalapeños, amount to taste
• 5 tablespoon vinegar (wine vinegar)
• 5 tablespoon xylitol (sugar substitute) or sugar
• 1 teaspoon salt
• 0.5 teaspoon ½ konjac flour, or 1 tablespoon cornstarch
• 250 ml water, approx.

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Instructions

1. Wash the peppers and chillies and cut into large pieces. Peel the garlic. Mix everything together with the xucker and salt to make a puree.
2. Put in a saucepan. Mix with about 1/4 l water, vinegar and 1/2 teaspoon konjac powder. Bring to the boil briefly. Possibly add a little konjac flour so that the sauce thickens a little as desired.
3. Simmer on a low level for 3 minutes. Pour jam into a clean, empty glass and turn it on the decker to cool. Can be served with Asian chicken and other meat dishes.
4. All conceivable variations are feasible with the slightest change. E.g. with soy sauce, tomato paste, pineapple pieces, honey, peanut butter, a few drops of dark sesame oil,
5. Ideal for diabetics, as xylitol and konjac do not affect the blood sugar level, i.e. do not increase the amount of insulin to be injected.