Hot Pepper Jam
Condiments Jam and Preserves Vegetables
Do you have room in your pantry for a few jars of this jam that my mother suggests? It's surprisingly delicious, sweet and spicy, with a delicate pepper aroma. It pairs well with creamy cheese, dark bread, or a simple roast.
Ingredients
750 g red bell peppers
250 g red hot peppers
50 ml apple cider vinegar
1 kg sugar
Servings: 3 jars of 350 ml
How to prepare hot pepper jam
- Remove the seeds and stems from the peppers and slice them. Put them in a pot with the vinegar over low heat. Stir occasionally, especially at the beginning, until they release their juices. Cook the peppers for about 20 minutes with the lid on, stirring occasionally, until soft.
- Let them cool a bit and blend them in a food processor (or pass through a meat grinder). Strain the resulting puree through a fine sieve to separate the skins.
- Put the puree to cook with the sugar and simmer on low heat for 45 minutes, stirring occasionally.
- Pour the hot jam into sterilized jars and seal tightly. Place under a blanket and let cool until the next day.
- Store in a cool place.
Peppers cooked with vinegar
Blended peppers
Straining through a sieve
Adding the sugar
Cooking the jam
