Jam “Chili pepper. Rabbit tuna and hot pepper jam Spicy sweet pepper jam
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 pepper, 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 hours.
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 hours. As with any other jam, do not forget to stir and periodically skim off the foam.
Step 4: make 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.
http://elladkin.livejournal.com/. I have been making this jam for several years now, my mother-in-law is addicted to it. It is for fire eaters, i.e. for those who really love pepper in food and in life in general. You can, of course, reduce the amount of hot pepper, but it won’t be the same. I really like to eat it with some cheese, washed down with wine. The cheese immediately takes the edge off, but the combination of flavors is simply mind-blowing. I can just spread this jam on a piece of bread and eat it with a cup of coffee. After all, this is jam, which means it is sweet, but at the same time spicy. In winter, when it's cold, it's very warm. Can be eaten with meat, for lovers of sweetness in meat. Try it, and maybe you will like this wonderful jam too. Let the author of the recipe forgive me, but I will present the photo and the recipe itself as original. Firstly, I have nothing to photograph, and secondly, after reading the author’s preamble to the recipe, I immediately wanted to prepare this truly “nectar of the gods.” Many thanks to Ella Martino for sharing this wonderful recipe with usHot 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 lunch 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.
Turn 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!
Description
Pepper jam is prepared simply and quickly; 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.
Ingredients
Pepper jam - recipe
First of all, let's prepare our main ingredients. Rinse the sweet peppers thoroughly in cold water and let them dry on their own. As for hot pepper, when working with it, it is recommended to wear gloves and not touch your face, and especially your eyes. Hot peppers also need to be thoroughly rinsed in cold water.
We remove the stems and seeds from the fruits. Cut the hot pepper into small rings, cut the sweet pepper into cubes. Remember that the severity of the future jam depends on the amount of hot pepper added.
Having completely chopped all the sweet peppers, weigh the workpiece and add the same amount of granulated sugar to the cutting. Mix all ingredients thoroughly and place them in a large saucepan with thick walls and bottom. We leave the ingredients alone, after some time the sugar will completely dissolve and the pepper will release its juice.
When the sweet pepper has released enough juice for subsequent cooking, place the pan on the stove and bring to a boil over low heat. We prepare the jam to the thickness we need, and it will also change its color to deep red as shown in the photo. We check readiness in the following way: by dropping a drop of liquid onto a small flat saucer, tilt it and if the jam has not spread, then it is ready. At the same stage, almost before the end of cooking, pour all the selected spices and the prepared volume of vinegar into the pan. Cook the preserves for another 10 minutes, turn off the heat.
We sterilize a couple of small glass jars in advance by steaming or in the oven, pour still hot jam into them and seal them hermetically. Be careful not to get burned, and also remember that sudden changes in temperature can cause glass to burst, so slowly pour the liquid into the glass container. Homemade jam from red sweet and hot peppers is ready for the winter.
***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 and 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.
