home » Decorative » Hot pepper jam with honey. Jam. ~ Bell pepper and apple sauce. How do you eat this

Hot pepper jam with honey. Jam. ~ Bell pepper and apple sauce. How do you eat this

As they already wrote in the comments to the post, the final dish in this version is not exactly jam. Or rather, it is not jam at all, as we are used to thinking of it, but a sweet-spicy sauce. The fact that in Bulgaria it is often eaten simply spread on bread, even by children, does not change its main purpose.

But, as you know, “you can’t remove words from a song,” and therefore the translation of the Bulgarian name for this dish sounds exactly like jam. Those who visit Bulgaria on vacation can find this sauce ready-made in stores. Here is one such option.

I have not tried the store-bought version, there are a lot of very different recipes on the Internet, I will share the one that my neighbor kindly gave me. Last night my friends and I had a tasting and came to the conclusion that that it's really delicious. The amount of sugar and spiciness can be selected individually, but the product will appeal to those who tolerate sweet notes in hot sauces.

I liked the beginning of one of the recipes - “this is something that will bring tears of pleasure to your eyes...”

First you need to fry over a fire (or bake in the oven) 800 grams of regular sweet (bell) pepper. They bake it until it turns black, then put it in a saucepan with a lid, cool it, and then easily peel it. You also need to clear the seeds. Moreover, this stage can be completed both before and after frying.

Hot pepper -300 g, remove seeds (it is better to do this with gloves), cover with water and cook for about 5-7 minutes.

Take out the finished pepper and leave the broth in the pan. Combine hot and sweet peppers, grind the mass with a blender, add 500 grams of sugar and 2 tablespoons of apple cider vinegar and a little water to get a more liquid consistency of the product, which will allow it to boil without sticking to the bottom of the pan. If you want to add some spice, you can replace the water with a decoction of hot peppers that remained in the pan.

Cook everything over very low heat, stirring, for about 40-60 minutes. You need to focus on thickness, given that the product becomes thicker as it cools.

About halfway through, you need to add a cloth bag to the jam, into which you put 1/2 teaspoon of nutmeg powder, 10-15 grains of black peppercorns and 1/2 teaspoon of cumin. These seasonings are boiled together with the main mass for 20-25 minutes, then thrown away.

At the very end, add 1/2 tsp. citric acid a few minutes before the end of the process.

If the product will be stored in a cool cellar, then you can put it in jars and put it away for storage. If storage is expected at room temperature, then the jars are sterilized for 15 minutes.

I hope that when tears of joy appear on your face after tasting the dish, you will remember with a good word Bulgaria, its fierce chushka and me with the recipe for an unusual jam.

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.

Description

Ingredients

Pepper jam - recipe

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.

Hot pepper jam is a typical recipe from the southern region of Calabria. It is there, on the very toe of the boot, that people who adore spicy foods live. Chili peppers are an ingredient in many traditional Calabrian recipes. Personally, I met him in the city of Soresina, located in northern Italy, in a restaurant called “Grandma’s Cow” - there for dessert they served me saffron ice cream with a few spoons of hot red pepper jam! This was enough not only to appreciate, but also to love the very extravagant jam.

Bell and hot peppers together

The recipe for this jam also uses sweet red bell pepper. This is necessary to add volume to the jam and “dilute” the spiciness of the chili pepper. The sour flavor of the jam is achieved with a small amount of red wine, although some versions may use water and a small amount of balsamic vinegar.

I indicate the calorie content of this jam for 1 serving - a 100 ml jar. Of course, you will eat it with teaspoons and nothing else.

Ingredients

Chili pepper 200 gr
Bell pepper 800 gr
Granulated sugar 500 gr
Salt 5 g
Dry red wine 50 ml

So, let's start by cleaning and slicing the peppers. So that a catastrophe of nuclear proportions does not occur in the kitchen (believe me, I know what I’m talking about, I still want to cry, remembering how I prepared this jam for the first time many years ago) get yourself a pair of gloves. This will keep not only your hands safe and sound, but also the eyes, nose, ears and even the tail of your beloved dog.

We put on gloves and go ahead - cut off the top of the pepper, take out the core with the seeds, cut it into two and take out the remaining seeds and the white fibers that support them. Cut into small pieces. We repeat the same with chili peppers.

Place the peeled and chopped peppers in a saucepan (after this you can safely remove the gloves), add sugar and pour wine. Place the pan on low heat, cover with a lid so that there is a gap for steam to escape and cook for 60 minutes. During this time, you can prepare jars, preferably small ones.

Grandma's method or blender?

We rub the boiled peppers through a sieve with a spoon to obtain a beautiful, thick and homogeneous mass. To be honest, this is my grandmother’s old method of making jam of this type, quite tedious and labor-intensive (fraught with calluses on the fingers once a year). In addition to this method, there are two more: using a special machine that will help you obtain puree and separate the skins, or you can use a blender (the fastest and lower quality method), it all depends on your desire to engage in self-torture.

So, after we have a wonderful bowl of hot red pepper puree jam, we return its contents to the pan and cook for another 30 minutes so that the mixture thickens. Don’t forget to stir from time to time and skim off the white foam if it appears.

When you are completely satisfied with the thickness of the mixture, you can pour our hot pepper jam into prepared jars using a funnel and a ladle. Be careful with your hands, as hot sugar mixtures are completely unforgiving if they come into contact with your skin.

How do you eat this?

I mentioned in advance the need to use small jars, because it is very difficult to eat such a product in large quantities in one sitting, and after opening a jar of jam (as is usually recommended), it must be consumed within 3-4 days, just like any other jam.

This hot pepper jam will be the ideal “sauce” for a wide variety of cheeses: for fresh and smoked ricotta, for Pecorino, Parmigiano, Emmental - for soft creamy cheeses and hard cheeses with a bright salty note. You can use the cheeses as a separate slice or make bruschetta, spread with a thin layer of this jam and sprinkled with pieces of your favorite cheese.

Type