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Sweet pepper jam. How to make hot chili jam at home: the original hot jam recipe

***JAM - BELL PEPPER SAUCE.(VIDEO IS AVAILABLE)***

My today's recipe is based on the show broadcast of our Ukrainian channel STB.
The title photo is not mine, as I prosaically rolled it into jars ...
For 5 years we have been cooking this, or rather similar, jam-sauce according to the recipe of my aunt, who lives in Italy.
Here is my recipe that I share with you.
Ingredients:
hard apples, red bell pepper, preferably "fleshy" and juicy, sugar - in the same proportions I have 400 gr each;
chili pepper - 0.5 pcs;
black peppercorns, coriander, cumin (you can zira), cloves - to taste;
vinegar 9% - 1 teaspoon;
red table wine - 150 gr.

Cooking method

Wash apples and peppers well. Cut the apples into 4 pieces and remove the core. Remove the seeds from the pepper and cut into slices. We mix the slices of pepper and apples, sprinkle with sugar and, covering cling film, leave for 24 hours.

After we shift the vegetables and fruits into the pan along with the syrup and simmer over low heat for 40 minutes. Then, separating half of the syrup, we interrupt everything with a blender until a homogeneous consistency. We rub through a sieve.

Add 100 grams of wine to the cake, let stand for 15 minutes.
While the cake is infused in the cast syrup, add spices and chili peppers, peeled from seeds, boil for 5 minutes, let cool,

pour it into the cake with wine. We grind everything through a sieve.

We put on fire, add the remaining 50 gr. wine and vinegar, with constant stirring, bring to a boil, put in prepared jars, cork, and let it "ripen" for two to three weeks.

Excellent, spicy-aromatic, meat supplement.

My output is 1 litre.

Pepper jam is made from a mixture of peppers - chili (hot) and Bulgarian. And you can change the ratio of these two peppers to make a sharper, or "softer" jam. The sugar in the jam quenches the bitterness and makes the sweet and sour, burning jam indispensable for nuggets, cheese and meat dishes.

Each housewife makes her own recipe for pepper jam and I present to you one of these recipes. It is very simple, which cannot be said about the taste of jam.

Ingredients:

Pepper -1 kg;
750 g - Bulgarian;
250 gr - hot chili pepper;
Sugar - 1 kg;
Apple cider vinegar or lemon juice - 50 gr.

Bulgarian pepper is better to take red and fleshy. After all, it is needed for volume, and in thin-walled pepper there is one peel. Color in principle does not affect the taste, but if you want red jam, then it is better to take red pepper. Yellow pepper makes the jam orange.

Wear gloves when peeling chili peppers. It is very sharp and must be handled with great care.

Clean the pepper from the stem, seeds, and cut.

You can immediately chop the pepper in a blender, or do it later, when it is stewed.

Put all the peppers in a heavy-bottomed saucepan, pour in the vinegar, a couple of tablespoons of water, cover the saucepan and put it on the quietest fire to simmer.

Stir the pepper from time to time and simmer until soft.

Now you need to chop the pepper, if you have not already done so. It is better to grind the pepper through a sieve. So remove the seeds if you accidentally missed them and the hard parts of the skin.

Fold the pepper puree back into the same thick-walled saucepan, add sugar, stir and simmer the pepper again for 30-40 minutes over very low heat.

Pepper jam can rightfully be considered a winter preparation. If you roll it up in sterilized jars and put it in the pantry, then it can stand for up to 2 years and not change its taste in any way. At any time, you can open a jar of spicy jam and present your guests with a “dish from the Chef”. And no one will doubt that it is from the Chef of an elite restaurant.

Another wonderful recipe for making pepper jam, see the video:

Step 1: prepare the sweet pepper.

Divide the sweet pepper into equal parts, remove the stalk and cut out the core, grabbing the whitish partitions with a knife. After cleaning, thoroughly rinse the vegetables from all sides and dry.

Step 2: prepare hot peppers.

Before you start working with hot peppers, be sure to put on plastic gloves, and preferably a mask, so as not to burn the respiratory tract and mucous membranes. When brushing, be careful and careful not to accidentally scratch your nose, for example.
Hot peppers also need to be thoroughly cleaned of seeds and tails, cut off the whitish partitions, rinse with water from the inside and out (preferably not under running water, but by dipping the peeled and chopped pods into a bowl of water) and dry.

Step 3: Make Chili Jam.

Place all chopped peppers in a bowl granulated sugar, add salt and dry red wine. Put on a slow fire, bring to a boil, and then cook for another 1,5 hour.
After the specified time, remove your brew from the heat, grind it with a blender, turning everything into a homogeneous mass.
Return the pot of jam to low heat again and continue to cook for another 1,5 hour. As with any other jam, remember to stir and skim occasionally.

Step 4: Prepare the Chili Pepper Jam.

When the chili jam thickens, it must be immediately removed from the heat and poured into heated sterilized jars. Tightly close everything with lids, turn upside down and leave it like that until it cools completely.
You can store chili pepper jam with other blanks in a cool place out of the reach of sunlight.

Step 5: Serve Chili Pepper Jam.

Serve chili pepper jam with meat, dip bread or rye crackers into it, as well as hard cheese. Especially cool with cheese, very gourmet snack So, be sure to try it, you won't regret it.
Enjoy your meal!

Just in case, you can additionally sterilize the jam after you pour it into jars. To do this, jars with blanks need to be placed in a pan with hot water and pasteurize for 10 minutes, and then tightly close the jam with lids. To prevent the jars from cracking, place a kitchen towel on the bottom of the pot.

Chili pepper jam should be stored in glass jars small volume.

Would you like to try sweet pepper jam? Yes, yes ... from pepper !!! This is an exquisite confiture that turns an ordinary cheese dish into something really unusual and very tasty! Even someone who has never done anything like this before can make this jam! It's very simple!

Ingredients

To make Pepper Jam, you will need:

1 kg of sweet red pepper;

400 g of sugar;

200 g of vinegar;

1 tsp ground red hot pepper;

1/4 tsp ground ginger;

2 tsp salt.

Cooking steps

Wash the pepper and cut into thin strips.

Mix with pepper and leave to marinate for 2 hours.

After the pepper starts up the juice, put on a slow fire, stirring occasionally, and boil until the state of confiture (about 1 hour). The main thing is not to digest, because in this case, after cooling, it will thicken and become hard. Readiness can be determined by dropping a drop of syrup on a saucer. It should not blur like water, but remain almost the same.

After cooling, serve pepper jam with hard cheeses, such as, for example, Parmesan, Provolone or Emmental. It can also be served on bruschetta (pan-dried bread) or baked meat.

Enjoy your meal!

When the season of harvesting and preserving vegetables and fruits for the winter comes, you get into some kind of rage and start stocking up on everything that catches your eye!
Marinating? We marinate everything. Up to watermelons, zucchini and apples.
Do we make jam? We cook from everything that was born in the garden or sold on the market. Up to the same zucchini, and then we also tell the surprised guests what they really eat.
And just then the peppers went ... Why not "fruit" for jam?
In the bank it! In terms of, Bell pepper in winter jam...

This preparation is terrible. Gambling.

Sweet pepper jam can hardly be attributed to the traditional types of sweet jams or marmalades. Rather, it is an unusual sauce that perfectly complements ready meals from meat, poultry, some side dishes. It can also be served as an appetizing appetizer paired with toasted toast or toasted bread.

The main ingredient is red bell pepper. The final result directly depends on its quality and taste. Therefore, the preparation of the vegetable should be given increased attention. All fruits should be ripe and firm, not overripe and soft. It is better not to use peppers with spots, dents and flabby peel, so that they do not affect the taste of future jam.

The final product ends up being quite interesting. True, you can’t really serve it with tea, but in essence and technology, this is precisely jam. Moreover, it looks quite bright and picturesque, and the taste is very unusual.
It is best to use this jam as a sauce for meat, fish, savory pastries, or you can eat it as a snack or use it as a decoration for dishes.

It is desirable to lay out the jam obtained from pepper in small containers - up to 500 ml. It is convenient to use the sauce once for serving in small portions and not to leave it for further storage in an open container. Stored better in sealed containers beneficial features and taste qualities.

Quite an interesting end result.

***

For sweet pepper jam, we need:

- sweet pepper - 1 kg;
- sugar sand - 0.5 kg;
- filtered water - 1 tbsp.;
- citric acid - 2 g.

(!) Use for jam should only be sweet red pepper.
Why? Don't know. The influence of color on the human body is still poorly understood, but the "green" jam from bell pepper don't eat for some reason.