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 spicier, or "softer" jam. The sugar in the jam extinguishes the bitterness and makes the sweet and sour scalding jam indispensable for nuggets, cheese and meat dishes.
Each housewife makes her own recipe for pepper jam and I present to you one of such 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.
It is better to take red and fleshy bell peppers. After all, it is needed for volume, and in thin-walled pepper there is one peel. The 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.
Peel the stalks, seeds, and cut the pepper.
You can grind the peppers immediately in a blender, or do it later, when they are stewed.
Put all the peppers in a heavy-bottomed saucepan, pour in the vinegar, a couple tablespoons of water, cover the pot and simmer over the quietest heat.
Stir the peppers from time to time and simmer until soft.
Now you need to grind the pepper, if you have not done so earlier. It is better to grind the pepper through a sieve. This removes the seeds if you accidentally missed them and the hard parts of the skin.
Put the pepper puree again in 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 winter harvesting... If you roll it up in sterilized jars and put it in the pantry, then it can last up to 2 years and not change its taste in any way. At any time you can open a jar of hot jam and present to your guests a “dish from the Chef”. And no one doubts that it is from the Chef of an elite restaurant.
Another wonderful recipe for making pepper jam, watch the video:
Want to try sweet pepper jam? Yes, yes ... from pepper !!! This is an exquisite jam that turns an ordinary cheese dish into something really unusual and delicious! Even someone who has never done anything like this can make this jam! It's very easy!
Ingredients
To make pepper jam you will need:
1 kg of sweet red pepper;
400 g sugar;
200 g vinegar;
1 tsp ground red bitter pepper;
1/4 tsp ground ginger;
2 tsp salt.
Cooking steps
My pepper and cut into thin strips.
Mix with pepper and leave to marinate for 2 hours.
After the pepper has let the juice out, put it on a slow fire, stirring occasionally, and boil it down to the state of jam (about 1 hour). The main thing is not to digest, because in this case, after cooling, it will thicken and become solid. Readiness can be determined by dropping a drop of syrup on a saucer. It should not spread out like water, but remain almost the same.
After cooling down, serve pepper jam to hard cheeses, such as, for example, Parmesan, Provolone or Emmental. It can also be served on bruschetta (pan-dried bread) or with baked meat.
Enjoy your meal!
Step 1: prepare the bell peppers.
Divide the bell peppers into equal parts, remove the stalk and cut the core, grabbing the whitish partitions with a knife. After cleaning, rinse the vegetables well on all sides and pat dry.Step 2: prepare 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 the respiratory tract and mucous membranes. During cleaning, be careful and careful not to scratch your nose accidentally, 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 outside (better not under a running water, but by dipping the peeled and chopped pods in a bowl of water) and dry.
Step 3: Cook the chili jam.
Put all the chopped peppers in a saucepan, cover with granulated sugar, add salt and dry red wine. Put on 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 saucepan to low heat and continue cooking for another 1,5 hour... As with any jam, remember to stir and skim from time to time.
Step 4: prepare the chili jam.
When the chilli jam thickens, it must be immediately removed from the heat and poured into heated sterilized jars. Close all the lids tightly, turn upside down and leave to cool completely.
You can store chili pepper jam with other preparations in a cool place out of the reach of sunlight.
Step 5: Serve the chili jam.
Serve chili pepper jam with meat, dip bread or rye crackers into it, as well as hard cheese... It is especially cool with cheese, it turns out a very delicious appetizer, be sure to try it, you will not regret it.
Enjoy your meal!
Just in case, you can additionally sterilize the jam after you pour it into the jars. To do this, jars with blanks must be put in a saucepan with hot water and pasteurize for 10 minutes, and then tightly close the jam with lids. To prevent the jars from cracking, place a tea towel on the bottom of the pot.
Chilli jam should be stored in glass jars small volume.
*** JAM - BULGARIAN PEPPER SAUCE. (AVAILABLE VIDEO) ***
My today's recipe is based on the show from our Ukrainian channel STB.
The title photo is not mine, as I put it prosaically into the jars ...
For 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, which I am sharing with you.
Ingredients:
hard apples, red bell pepper, preferably "fleshy" and juicy, sugar - in equal proportions, I have 400 grams each;
chili pepper - 0.5 pcs;
black peppercorns, coriander, caraway seeds (zira can be used), cloves - to taste;
vinegar 9% - 1 teaspoon;
table red wine - 150 gr.
Cooking method
Rinse the apples and peppers well. Cut the apples into 4 pieces and remove the core. Pepper seeds are removed and cut into slices. Mix the slices of pepper and apples, cover with sugar and, covered with cling film, leave for 24 hours.
Then we transfer the vegetables and fruits to a saucepan along with the syrup and simmer over low heat for 40 minutes. Then, having separated half of the syrup, we interrupt everything with a blender until a homogeneous consistency. Grind 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. wines and vinegar, with constant stirring, bring to a boil, put in prepared jars, seal, and let it "ripen" for two to three weeks.
A wonderful, spicy-aromatic, addition to meat.
My output is 1 liter.
When it's the season for harvesting and preserving vegetables and fruits for the winter, you get into a kind of rage and start stocking up on everything that catches your eye!
Marinate? We marinate everything. Up to watermelons, zucchini and apples.
Making 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 then just the peppers went ... Isn't it a "fruit" for jam?
Bank it! In terms of, bell pepper in jam for the winter ...
This preparation is a terrible thing. 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 a mouth-watering snack, paired with toasted toast or croutons made 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 the preparation of the vegetable. 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 the future jam.
The end product ends up being pretty interesting. True, it's not very good to serve it for tea, but in essence and in technology, this is precisely jam. Moreover, it looks quite bright and picturesque, and the taste is very unusual.
It is best to use such jam as a sauce for meat, fish, savory baked goods, but you can also eat as a snack or use as a decoration for dishes.
It is advisable to put the jam obtained from pepper in small containers - up to 500 ml. It is convenient to use the sauce once to serve in small portions and not leave on further storage in an open container. In closed containers they are better preserved beneficial features and taste.
As a result, the workpiece is quite interesting. For sweet pepper jam, we need:
***
- granulated sugar - 0.5 kg;
- filtered water - 1 tbsp.;
- citric acid - 2 g.
(!) Use for jam should only be red bell pepper.
Why? I do not know. The effect of color on the human body is still poorly understood, but "green" jam from bell pepper don't eat, for some reason.
Recipe
Rinse selected peppers under running water.
Cut 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, also over low heat.
Rinse the jar with a lid thoroughly with running water.
Sterilize for 25 minutes with a clean lid and jar.
Put the finished jam in a hot jar to the top.
Roll up the lid tightly on the jar of sweet pepper jam with a seaming machine.
Unusual sweet pepper jam for the winter is ready. You can store it, or you can start trying to eat it.
Pepper jam goes well with chicken and rolls, like a sweet and sour sauce.
The husband, however, just spreads it on bread. And I'm satisfied.
Bon appetit in winter and summer!
