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.
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 depends 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!
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!
Vegetables
Description
Pepper jam It is prepared simply and quickly enough; 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.
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.
