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Pepper jam 400 g, sweet and mild, 65% pepper.
Handcrafted from La Vera: authentic flavor and excellent raw materials.
No added preservatives and gluten-free: simple and clear ingredients.
Fusion note: mix it into sauces for meats, stir-fries, or salmon.
Give it a sweet-savory touch: add to cart and enjoy.
This pepper jam is not just for toast: it’s designed for fusion cooking and to provide that sweet contrast that elevates a savory main dish to “restaurant level.” It contains 65% pepper (more than many jams on the market) and has a sweet and mild profile that pairs incredibly with meats, fish, woks, and sauces. It is made homemade and artisanally in Guijo de Santa Bárbara (La Vera region, Extremadura) with indigenous peppers from Spain and without added preservatives. Additionally, it contains no gluten.
This pepper jam focuses on an honest recipe, with the pepper as the star:
Ingredients: pepper (fruit) 65% and sugar 35%.
Flavor: sweet and mild (not spicy).
Preparation: artisan and homemade.
Raw Material: peppers (from Extremadura, Spain), of outstanding quality.
Manufacturing: Guijo de Santa Bárbara (La Vera, Extremadura).
Allergens: gluten-free (according to your information).
The result is a jam with character: more vegetable aroma, balanced sweetness, and an ideal texture for spreading or mixing in cooking (sauces, reductions, marinades).
Its great value lies in the quality of the pepper and a short list of ingredients. With a high percentage of pepper (65%), the flavor feels more “real” and less dominated by sugar. And since it is made without added preservatives, it fits those looking for pantry products without unnecessary additives.
Use it as a gourmet touch in:
Cheeses: goat, aged, blue.
Meats and Grill: loin, chicken, pork, burgers.
Fish: salmon, grilled tuna.
Vegetables: roasted eggplant, pumpkin, vegetable stir-fry.
Fusion Sauces: base for teriyaki-style glazes (no spiciness needed).
Storage (General Recommendation): store in a cool, dry place. Once opened, refrigerate and consume within a reasonable time to maintain flavor and texture.
Ingredients
2 salmon fillets
2 tablespoons of pepper jam
1 tablespoon of soy sauce
1 teaspoon of lime or lemon juice
1 teaspoon of grated ginger (optional)
1 teaspoon of oil (sesame or olive), pepper
Steps
Mix the jam with soy sauce, lime, and ginger until you have a smooth sauce.
Sear the salmon in a pan (skin-side down) for 3–4 minutes, then flip.
Add the sauce and cook
Pepper jam 400 g, sweet and mild, 65% pepper.
Handcrafted from La Vera: authentic flavor and excellent raw materials.
No added preservatives and gluten-free: simple and clear ingredients.
Fusion note: mix it into sauces for meats, stir-fries, or salmon.
Give it a sweet-savory touch: add to cart and enjoy.
This pepper jam is not just for toast: it’s designed for fusion cooking and to provide that sweet contrast that elevates a savory main dish to “restaurant level.” It contains 65% pepper (more than many jams on the market) and has a sweet and mild profile that pairs incredibly with meats, fish, woks, and sauces. It is made homemade and artisanally in Guijo de Santa Bárbara (La Vera region, Extremadura) with indigenous peppers from Spain and without added preservatives. Additionally, it contains no gluten.
This pepper jam focuses on an honest recipe, with the pepper as the star:
Ingredients: pepper (fruit) 65% and sugar 35%.
Flavor: sweet and mild (not spicy).
Preparation: artisan and homemade.
Raw Material: peppers (from Extremadura, Spain), of outstanding quality.
Manufacturing: Guijo de Santa Bárbara (La Vera, Extremadura).
Allergens: gluten-free (according to your information).
The result is a jam with character: more vegetable aroma, balanced sweetness, and an ideal texture for spreading or mixing in cooking (sauces, reductions, marinades).
Its great value lies in the quality of the pepper and a short list of ingredients. With a high percentage of pepper (65%), the flavor feels more “real” and less dominated by sugar. And since it is made without added preservatives, it fits those looking for pantry products without unnecessary additives.
Use it as a gourmet touch in:
Cheeses: goat, aged, blue.
Meats and Grill: loin, chicken, pork, burgers.
Fish: salmon, grilled tuna.
Vegetables: roasted eggplant, pumpkin, vegetable stir-fry.
Fusion Sauces: base for teriyaki-style glazes (no spiciness needed).
Storage (General Recommendation): store in a cool, dry place. Once opened, refrigerate and consume within a reasonable time to maintain flavor and texture.
Ingredients
2 salmon fillets
2 tablespoons of pepper jam
1 tablespoon of soy sauce
1 teaspoon of lime or lemon juice
1 teaspoon of grated ginger (optional)
1 teaspoon of oil (sesame or olive), pepper
Steps
Mix the jam with soy sauce, lime, and ginger until you have a smooth sauce.
Sear the salmon in a pan (skin-side down) for 3–4 minutes, then flip.
Add the sauce and cook
