Chili Pepper Ingredients
- Hot pepper (red) 500 grams
- Sweet pepper (red) 1 kilogram
- Sugar 1 kilogram
- Salt 2 tablespoons
- Red wine (dry) 300 milliliters
- Main ingredients: Pepper, Red Wine, Sugar
Saucepan, kitchen knife, cutting board, ladle, glass jars with lids, plastic gloves, a wooden spatula, a blender.
Making Chilli Jam:
Step 1: prepare bell peppers.
Divide sweet pepper into equal parts, remove the stem and cut out the core, grabbing whitish partitions with a knife. After cleaning, thoroughly rinse the vegetables from all sides and pat dry.
Step 2: prepare hot pepper.
Before you start working with hot pepper, be sure to wear plastic gloves, and preferably a mask, so as not to get a burn of the respiratory tract and mucous membranes. During cleaning, be careful and careful not to accidentally scratch your nose, for example.
Sharp peppers also need to be thoroughly cleaned from seeds and tails, cut off whitish partitions, rinsed with water inside and out (preferably not under running, but dipped peeled and chopped pods in a bowl of water) and dried.
Step 3: Cook Chili Jam
Put all the chopped peppers in a pan, add sugar, add salt and red dry 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 fire, grind it with a blender, turning everything into a homogeneous mass.
Return the jam pan to a slow fire and continue cooking for another 1,5 hour. As with any other jam, do not forget to mix and periodically remove the foam.
Step 4: Prepare Chili Jam
When the chili jam thickens, you need to immediately remove it from the heat and pour it into warmed sterilized jars. Close everything tightly with lids, turn it upside down and leave it until it cools completely.
You can store chili pepper jam with other preparations in a cool place inaccessible to sunlight.
Step 5: Serve Chili Jam
Serve chili pepper to meat, dip bread or rye crackers, as well as hard cheese. With cheese, it’s especially cool, a very gourmet snack turns out, be sure to try, you won’t regret it.
Enjoy your meal!
- Just in case, you can additionally sterilize the jam after you pour it into banks. To do this, cans with blanks need to be made into a pan with hot water and pasteurized for 10 minutes, and then tightly close the jam with lids. To prevent the jars from cracking, put a dishcloth on the bottom of the pan.
- Chili pepper jam should be stored in small glass jars.