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

Ingredients

To make pepper jam you will need:

1 kg of sweet red pepper;

400 g sugar;

200 g 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 releases its juice, put it on low heat, stirring occasionally, and cook until it becomes a confiture (about 1 hour). The main thing is not to overcook, as 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 spread out like water, but remain almost the same.

After cooling, serve the pepper jam with hard cheeses, such as Parmesan, Provolone or Emmental. Can also be served on bruschetta (bread toasted in a frying pan) or with baked meat.

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, 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.

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: 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.

Did you know that you can make amazing jam from hot and bell peppers? This jam cannot be served with tea; it should be eaten with meat or on toast with cheese. My version is medium hot, if you like it hot, just increase the amount of hot pepper. Pepper jam in a jar will be an original winter gift for your friends. Be sure to try cooking it!

Pepper jam for the winter

Directions for use:

1.As a sauce for steaks, pork, beef and lamb escalopes.
2. For fried poultry dishes - turkey, chicken and duck.
H. For coating meat before baking: boiled pork, duck, pork knuckle.
4. As an additive to barbecue marinades.
5. For grilled cheese.
6. To a cheese plate for soft pickled cheeses.
7. For croutons and toast.

This pepper jam will not go well with fish or any dishes with garlic.

how to make pepper and apple jam

Ingredients:

• green apples, better than the “Simirenko” variety - 2 pcs.,
• sweet red pepper - 3 pcs.,
• hot pepper - 3 pcs.,
• sugar 70-100 g,
• carnation,
• star anise,
• coriander,
• allspice.

Cooking process:

Core the apples and cut into cubes. Do not remove the skin, we need pectin to thicken the jam.

Peel sweet bell peppers (preferably red) from seeds and cut into longitudinal strips.

Cut the hot pepper into rings. Wear gloves; hot pepper juice may cause irritation.

Place vegetables and apples in a saucepan and stir. Add sugar and leave for 12 hours to form juice.

Place over medium heat and simmer for 40 minutes until the apples and peppers soften.

Beat well with a blender until smooth.

Add spices and boil for 5-7 minutes with constant stirring (the jam may burn).

Remove the spices (pepper and coriander can be left) and place the jam in sterile jars. If you plan to store it for a long time in a warm place, you can add a teaspoon of fruit vinegar (ordinary vinegar will not work). Screw on the lid and store in a cool place.

Nata Komarova prepared jam for the hot pepper meat, recipe and photo by the author.