Sweet and bitter pepper confiture. Pepper jam. Pepper jam - recipe

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 peppers, remove seeds and cut them. 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 depending 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!

Judging by the interest of site users in what I proposed, I came to the conclusion that there are still fans of spicy things!) I would like to offer you another very interesting seasoning - sweet-spicy marmalade or pepper confiture. Actually, it is called marmalade because of its dense consistency, and not because it belongs to desserts. The marmalade has a very piquant taste, sweet, hot and spicy. I've been preparing it for five years now. I love it with beef, duck, liver pate, and spicy cheeses. Can be served with kebabs or grilled meat. Of course, it’s not an acquired taste, my husband looked at it for a long time, he was confused by the large amount of sugar. It’s like a seasoning, but it’s sweet! But to me, chili pepper marmalade is great! Thanks to whoever came up with it! Try it too.

Ingredients:

• sweet pepper - 6 pieces.
• chili pepper - 12 pieces.
• sweet and sour apples - 6 pieces.
• sugar - 400 grams.
• coriander - 1 teaspoon.
• cloves - 3 buds.
• allspice - 5 peas.

How to make spicy marmalade or pepper confiture:

1. Wash all the vegetables and apples. Cut out the seed capsule of the apples; if the peel is hard, you can peel it off too.

2. Cut out the white partitions of the sweet and hot peppers and remove the seeds. It is better to work with hot peppers with gloves!

3. Cut all vegetables into arbitrary small pieces.

4. Cover everything with sugar and leave for 5-7 hours (or overnight). The sugar will dissolve and a lot of juice will be released from the apples and peppers.

5. Place the pan on the fire and cook over low heat for about 30 minutes. Mash the coriander, clove buds and allspice with a pestle and add to the pan with the confiture.

Grind the contents of the pan with a blender. If desired, you can grind it into puree or leave small pieces. Boil for another 5-10 minutes and place hot in dry jars. As you can see, no difficulties!

I put it in small jars. It’s more convenient for me both for eating, and for storing in the refrigerator for the winter, and for presentation to family and friends. Having tried my hot pepper confiture for the first time, almost everyone asks for some!

I always cook according to this recipe, I don’t reduce the amount of sugar or add salt. I say this on purpose because I am often asked about this. Yes, it turns out quite sweet and quite spicy, but very tasty!

Have a nice culinary experience!!!

Sincerely, Nadezhda Yurikova.

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.

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 is made from a variety of things: walnuts, dandelions, spruce branches and a host of other amazing products. But cook this sweet dish from hot peppers?!

Please note that for this dish it is hot peppers that are used, not hot ones, but you can use them too, but then for 1 kilogram of sugar you take 1.5 kilograms of sweet bell peppers, and 1-2 pieces of hot ones, no more! Otherwise, the dish will be so spicy that this spiciness will overwhelm the rest of the taste.

Required Ingredients

• Hot pepper (red) - 500 grams.
• Sweet bell pepper (also red) - 1 kg.
• Dry red wine - 300 ml.
• Sugar - 1 kg.
• Salt - 2 tbsp. spoons.

Cooking process

1. First, wash and remove seeds and membranes from the bell pepper. Then we chop it into strips.
2. Hot red peppers also need to be washed and removed from seeds and membranes. But for this work it is advisable to use thin rubber gloves and a gauze bandage to protect the nose. You can clean hot peppers under running water so as not to irritate your respiratory tract. This pepper also needs to be finely chopped.
3. Take a large saucepan, pour all the pepper into it, add sugar, salt and pour in dry red wine. Cook for 1.5 hours over low heat.
4. Then you need to remove the pan from the heat, cool the contents a little and grind it with a blender.
5. Place the pan on low heat again and cook for another 1.5 hours. It needs to be stirred from time to time and skim off the foam.
6. When the jam thickens, distribute it into sterilized jars and screw on the lids.
7. Now the jars need to be turned upside down and cooled.
8. If you decide to make a batch of savory jam for long-term storage, then it is better to pasteurize the jars. The easiest way to do this is to boil them in a large saucepan for 10 minutes. Place a cotton towel at the bottom.

The finished jam is served in a sauceboat with a variety of meat and fish dishes, and also spread on bread or crackers to improve appetite. You can also coat duck or game with it before baking in foil.