How to make hot chili pepper jam at home: an original recipe for hot jam. Pepper jam Italian chili pepper jam recipe
Vegetables
Description
Pepper jam It is prepared simply and quickly enough; it does not require many hours of soaking in sugar syrup, like its more traditional counterparts. All we need is to carefully process the sweet bell pepper, and also determine exactly how much hot pepper we want to add to the jam. The taste of the finished delicacy depends on the amount of hot pepper. If you wish, you can not add it at all, although in this case all the zest of such an unusual recipe will be lost. You can also add some spices to your sweet pepper jam, such as cloves.
Even if you have never prepared winter preserves before, you will definitely be able to prepare such a treat the first time, and a step-by-step recipe with photos will help you with this. From it you will learn all the important subtleties and secrets of making such a healthy and natural red pepper jam. If you are worried about the taste, then try preparing just one or two small jars of this sweetness, and after tasting, give your verdict.
How is this pepper jam useful? At least because hot pepper, which is part of the sweet, will fight colds and kill viruses. A couple of spoons of this jam a day will be useful for both children and adults. Of course, you should not overuse this preparation, because it is quite high in calories and in large quantities will only cause harm. Let’s start preparing unusual and very aromatic red sweet pepper jam at home for the winter.
When it’s the season of preparing and canning vegetables and fruits for the winter, you get into some kind of frenzy and start stocking up on everything that catches your eye!
Are we marinating? We marinate everything. Right down to watermelons, zucchini and apples.
Making jam? We cook from everything that comes from the garden or is sold at the market. Right down to the same zucchini, and then we also tell the surprised guests what they actually eat.
And then the peppers came in... Why not a “fruit” for jam?
In the jar! I mean, sweet peppers in jam for the winter...
Sweet pepper jam can hardly be classified as a traditional type of sweet jam or confiture. Rather, it is an unusual sauce that perfectly complements ready-made meat, poultry, and some side dishes. It can also be served as a delicious snack paired with toast or croutons from your favorite bread.
The main ingredient is red bell pepper. The final result directly depends on its quality and taste. Therefore, special attention should be paid to preparing the vegetable. All fruits should be ripe and firm, not overripe and soft. It is better not to use peppers with spots, dents or sagging skins so that they do not affect the taste of the future jam.
The final product ends up being quite interesting. True, it’s not really suitable for tea, but in essence and technology, it’s just 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 advisable to put the jam obtained from pepper into small containers - up to 500 ml. This is convenient for using the sauce once to serve in small portions and not leaving it for further storage in an open container. In closed containers, beneficial properties and taste are better preserved.
The resulting workpiece is quite interesting. For sweet pepper jam we will need:
***
- granulated sugar - 0.5 kg;
- filtered water - 1 tbsp.;
- citric acid - 2 g.
(!) Should only be used for jam red sweet pepper.
Why? Don't know. The effect of color on the human body is still poorly understood, but for some reason “green” bell pepper jam is not eaten.
Recipe
Rinse the selected peppers under running water.
Cut the prepared peppers into small cubes.
Place the chopped peppers in a cauldron.
Add the required amount of filtered water to the cauldron.
Bring over low heat to boiling point.
Boil until the jam is ready over low heat.
Rinse the jar with lid thoroughly with running water.
Sterilize the clean lid and jar for 25 minutes.
Place the finished jam in a hot jar to the top.
Using a seamer, roll up the lid tightly on the jar of sweet pepper jam.
An unusual sweet pepper jam is ready for the winter. You can store it, or you can start trying to eat it.
Pepper jam is great for chicken and rolls, like a sweet and sour sauce.
My husband, however, just spreads it on bread. And happy.
Bon appetit both in winter and summer!
***JAM - BELL PEPPER SAUCE.(AVAILABLE)***
My recipe today is based on a show on our Ukrainian channel STB.
The title photo is not mine, as I prosaically rolled it up in jars...
For about 5 years now we have been making this, or rather similar, jam-sauce according to the recipe of my aunt, who lives in Italy.
Here is my recipe that I am sharing with you.
Ingredients:
hard apples, red bell pepper, preferably “meaty” and juicy, sugar - in equal proportions, I have 400 grams each;
chili pepper - 0.5 pcs;
black peppercorns, coriander, cumin (can be cumin), cloves - to taste;
vinegar 9% - 1 teaspoon;
Red table wine - 150 gr.
Cooking method
Wash the apples and peppers well. Cut the apples into 4 parts and remove the core. Peel the pepper from seeds and cut into slices. Mix slices of pepper and apples, add sugar and cover with cling film, leave for 24 hours.
Then transfer the fruits and vegetables into a saucepan along with the syrup and simmer over low heat for 40 minutes. Then, having separated half of the syrup, blend everything with a blender until smooth. Grind through a sieve.
Add 100 grams of wine to the cake and let stand for 15 minutes.
While the cake is infused, add spices and seeded chili peppers to the poured syrup, boil for 5 minutes, let cool,
pour it into the cake with wine. We grind everything through a sieve.
Put on fire, add the remaining 50 grams. wine and vinegar, with constant stirring, bring to a boil, put in prepared jars, seal, and allow to “ripen” for two to three weeks.
An excellent, sharply aromatic addition to meat.
My output is 1 liter.
Hot pepper jam/Marmellata di peperoncino
To say it's delicious is an understatement AT ALL. I just strongly recommend that you try this miracle. It comes from Calabria. It spread across Italy and there were a great many recipes. I've already done several tests, but! This recipe is the best. Simply MEGASUPER SUCCESSFUL! What is this jam served for?
To the meat. Boiled, steaks, lard, pig meat. Delicious with any meat. I haven’t tried it with fish, I don’t know!
In general, everyone should do it!
I got very funny photos. We have a real wasp attack. They simply refused to leave. They said “no” and that’s it!
From the ingredients listed below, approximately 3 liters of this “nectar of the gods” was obtained.
Ingredients:
1300 g large red peppers
18 hot small red peppers*
13 medium-sized, ripe, firm apples
1300 g sugar
50 ml. white WINE vinegar
1 star anise
about 8 coriander peas
3-4 peas of allspice
*In terms of spiciness, it was just right for me. If you suddenly decide to put less, this may affect the quality and taste.
1 day. Since the evening. Peel and core the apples and cut them. Peel the regular pepper from seeds and cut it. Cut the hot pepper.
It doesn't matter how you cut it. Place everything in a convenient large saucepan and add sugar.
So leave it until lunchtime the next day.
Day 2. The mass released juice. Place it on low heat and bring to a boil. Cook over LOW heat for about 40 minutes.
Switch off. Using a blender, grind the entire mass until smooth. Put on fire.
Add anise, allspice, coriander. And boil everything for about 15 minutes. Add the wine bite, boil for another five minutes and turn off. Catch anise. Leave until the next morning.
Day 3. Boil the jam in the morning and pour into sterile jars. I always sterilize jars in the oven with lids. Of course, you can close them in the evening of the second day, but many sources recommend that you still let it stand in this form.
So that there is no surprise later, I will say that if you just want to try it a few times, then the dose needs to be reduced.
UPD: Regarding the foam.
I had NO foam at all. I don't know what this is connected with. In general, if you have it, then remove it.
My comments:
The color of my jam turns out to be a little darker, probably depends on the color of the peppers. The consistency is more homogeneous and thick. If the pepper is very sweet, you need to reduce the amount of sugar, because... it will be cloying. I didn’t add star anise, because... We can’t find it during the day with fire, at least I’ve never come across it anywhere, although I treat spices very carefully and with great love. Although the author of the recipe focuses specifically on white WINE vinegar, she added the one that was in the house (once even dark balsamic). As for me, this did not particularly affect the taste, except perhaps on the color of the final product.
Bon appetit!
Step 1: Prepare the bell peppers.
Divide the sweet pepper into equal parts, remove the stalk and cut out the core, grabbing the whitish partitions with a knife. After cleaning, rinse the vegetables thoroughly on all sides and dry.Step 2: prepare the hot peppers.
Before you start working with hot peppers, be sure to wear plastic gloves, or better yet, a mask, so as not to burn your respiratory tract and mucous membranes. When cleaning, 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, rinsed with water 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 pepper jam.
Place all the chopped peppers in a saucepan, add granulated sugar, add salt and dry red wine. Place over low heat, 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 pan with the jam to low heat and continue cooking for another 1,5 hour. As with any other jam, do not forget to stir and periodically skim off the foam.
Step 4: Prepare chili pepper jam.
When the chili pepper jam thickens, it should be immediately removed from the heat and poured into heated sterilized jars. Close everything tightly with lids, turn it upside down and leave until completely cool.
You can store chili pepper jam with other preparations in a cool place out of reach of sunlight.
Step 5: Serve the chilli jam.
Serve chili pepper jam with meat, dip bread or rye crackers, as well as hard cheese into it. It’s especially great with cheese, it makes a very sophisticated appetizer, be sure to try it, you won’t regret it.
Bon appetit!
Just in case, you can additionally sterilize the jam after you pour it into jars. To do this, the jars with the preparations need to be placed in a pan with hot water and pasteurized for 10 minutes, and then tightly close the jam with the lids. To prevent the jars from cracking, place a kitchen towel on the bottom of the pan.
Chili pepper jam should be stored in small glass jars.
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