How to make hot chili pepper jam at home: an original recipe for hot jam

Each housewife makes her own recipe for pepper jam and I present to you one of these recipes. It is very simple, which cannot be said about the taste of the jam.

Ingredients:

• Pepper -1 kg;
• 750 g – Bulgarian;
• 250 g – hot chili pepper;
• Sugar – 1 kg;
• Apple cider vinegar or lemon juice – 50 gr.

It is better to take bell peppers that are red and fleshy. After all, it is needed for volume, and thin-walled peppers have only one skin. Color, in principle, does not affect the taste, but if you want red jam, then it is better to use red pepper. Yellow pepper makes the jam orange.

Wear gloves when peeling the chilies. It is very sharp and must be handled very carefully.

Peel the pepper from the stalk, seeds, and cut.

You can immediately grind the pepper in a blender, or do it later, when it is stewed.

Place all the peppers in a thick-bottomed pan, pour in vinegar, a couple of tablespoons of water, cover the pan and simmer over low heat.

Stir the pepper from time to time and simmer until soft.

Now you need to grind the pepper if you haven't done so before. It is better to grind the pepper through a sieve. This removes the seeds, if you accidentally missed them, and the hard parts of the skin.

Place the pepper puree back into the same thick-walled pan, add sugar, stir and simmer the pepper again for 30-40 minutes over very low heat.

Pepper jam can rightfully be considered a winter preparation. If you roll it up in sterilized jars and put it in the pantry, it can last up to 2 years without changing its taste. At any time, you can open a jar of spicy jam and present your guests with a “dish from the Chef.” And no one can doubt that this is from the Chef of an elite restaurant.

Another wonderful recipe for making pepper jam, watch the video: