Red chili jam

[svetta]

svetta, Analon - this is how the "analogue" of Tanyusha's Cumberland was written in recipes. It is on black currant - I really wanted to try it. My daughter was not impressed and my son-in-law, too, but what to take from them, I really liked it, but ... I made it out of the freeze, then I repeated it with raspberries and lingonberry, I also liked it, though I adjusted it a little for myself - and added mint to the raspberries. But now I'm not going to cook - there is a freeze, I have frozen chili - for now, that's enough, we'll eat it - I'll cook it again - while I cook this jam like crazy - I only eat it alone at night I give out jars of tea to my husband with spoons, although I made the last batch with all the seeds - it turned out to be sharper - maybe it will live longer, now I will make a barbecue - I'll see how it will be. ..
In general, it is necessary to get rid of the blanks - with these sauces, even the crust is gourmet food. Yes, and your sauté, I made a pancake sauce, I eat without bread, so that it would be diEthical



Sauces must be allowed to ripen - the taste changes for the better

[Tanya]

Tanya, I still have a double portion of this divine jam in the basement went.

I just cooked 4 servings ... yet! There is also pepper for 1 portion, and I haven't cut off the whole thing on the bushes. I have a delay for the jars, I never bought it. Now there was no money, then the hands were busy with food. It is necessary to specially go for jars.
I scold myself - the recipe is 3 years old, and I waited so long to taste it!

[Nelya]

and I waited so long to taste it!

Nelya, do not be upset, now you will catch up with the amount, there is still a lot of pepper in the garden

And the lids on the cans are patterned, super!

[Tanya]

Tanya, I still have a double portion of this divine jam in the basement went.

I just cooked 4 servings ... yet! There is also pepper for 1 portion, and I haven't cut off the whole thing on the bushes. I have a delay for the jars, I never bought it. Now there was no money, then the hands were busy with food. It is necessary to specially go for the jars.
I scold myself - the recipe is 3 years old, and I waited so long to taste it!

pour more)))
me and bottles and sauce jars .....

[Admin]

Admin, Tanya! Thank you for such a tasty treat. I cooked this jam three times in a row, each time changing the way of grinding the peppers. The first time I did everything according to the recipe, I boiled large pieces for a long time, and then I punched everything with a submersible blender, but I did not achieve uniformity. In the finished jam I came across pieces of skin and it bothered me. The second time, I punched the raw pepper, then boiled it, and then punched it again. I liked this option more, and for the third time I rubbed the whole cooked mass through a metal sieve and ate what was left (skins) myself, and closed a completely smooth mass in the jar. I liked the third option the most. The son ordered to cook more. (And I thought that no one would eat him except me). I will cook according to my third option. Does anyone bother with skins? Or are they just bothering me? Or maybe I come across such a pepper?

[Bottling]

It's not such a pepper that comes across, it's such a picky tongue, it's not like that

Bottling, do not worry, it's okay. Choose a grinding option that is convenient for yourself and cook for pleasure The main thing, my son appreciated, and asked for more

[Admin]

Admin, Tanya, I cooked this jam again yesterday. But I made fun of the recipe, I'm sorry. Made to your taste.
Sweet pepper 600 g gross, bitter pepper 3 pcs, sugar 200 g, apple cider vinegar 80 ml, salt 0.5 tsp. I immediately turned the pepper into a meat grinder with small holes, then boiled it down. Then I broke all this splendor on a jug blender, added 2 tbsp. l. refined sunflower. butter, stirred, brought to the point, and packaged, 700 ml came out.
The oil here softened the pungency of the pepper, it was all the same to me, but the jam will be infused and it will be exactly to my taste.

[Admin]

Admin, Tanya! Thank you for such a tasty treat. I cooked this jam three times in a row, each time changing the way of grinding the peppers. The first time I did everything according to the recipe, I boiled large pieces for a long time, and then I punched everything with a submersible blender, but I did not achieve uniformity. In the finished jam I came across pieces of skin and it bothered me. The second time, I punched the raw pepper, then boiled it, and then punched it again. I liked this option more, and for the third time I rubbed the whole cooked mass through a metal sieve and ate what was left (skins) myself, and closed a completely smooth mass in the jar. I liked the third option the most. The son ordered to cook more. (And I thought that no one would eat him except me). I will cook according to my third option. Does anyone bother with skins? Or are they just bothering me? Or maybe I come across such a pepper?

I always cook with skins and seeds, blender, grind, seeds and skins in a separate jar, I spend it when pickling vegetables in winter.
We have got accustomed to this recipe, but from one hot pepper

[Tanya]

Admin, Tanya, I made this jam again yesterday. But I made fun of the recipe, I'm sorry. Made to your taste.

TanyaI'll repent too. )))))
I do everything like Svetta, for a meat grinder, then a blender - "leg", cook for 40 minutes, only even less vinegar ...
But it's still red pepper jam and I have it signed "Admin"
For the report - a photo, I just did it yesterday.

[Girls]

Girls - you are all right, because we always focus only on our tastes

In any version, jam will decorate your food, especially in cold winter

any jam will decorate your meal, especially in cold winter

If he lives




I'm thinking - if you cook a 3L jar, will it stand under the nylon lid in the warmth? No? If you sterilize the lid with boiling water, pour it over?

the lids on the cans are patterned, super!

These are my yogurt jars used. Yogurt still began to be made right in the multicooker bowl, and the jars were out of work. So I decided to attach for Jem. But these caps are not very tight, so they stand in the refrigerator and will be used first.
But I have several jars under plastic lids, I hope that they will stand, there are still a lot of preservatives in this jam.

for a meat grinder, then a blender - "leg", cook for 40 minutes, only vinegar is even less

I, too, both times first passed the peppers through a meat grinder, boiled them down. Then I punched it with a blender with my foot, added all the other ingredients, and boiled it down again. But since I do not boil over a fire, but in a multicooker bowl, I boil more in time.
The first time I cooked a mixture of balsamic and apple cider with vinegar. And for the second I bought specially wine vinegar. And now I put my wine vinegar for ripening, especially for this jam.
Here, too, I scraped a spoon from the bottom of the jar for a photo. This is the one brewed first. Punching it with my old, low-power blender. The second time has already kicked from Brown. I didn't get rid of the skins, they don't bother us, but when peeling the pepper I tried not to miss a single seed.

Today I cut off all the peppers in the garden. Pick up the color, make another batch and round off this season

[Nelya]

Nelya, a beautiful still life turned out, as if Italian frescoes and burning jam

[Tanyusha]

Tanyusha, I am for advice. I grew up at my dacha here is such a beauty - pepper Habanero



I decided to make an orange version of the jam. Now I'm cooking, I punched it with a blender, I tried it a little - it's just a fire in my mouth and it's impossible to breathe. What to do? How to soften?

[Tanyusha]

Tanyusha, well, if you just add a lot of sweet pepper, mix.

Sugar and vinegar will not save you from bitterness "pluck out your eyes" Hot sauce is very bitter, it will cool down - the bitterness may decrease
Prepare jars of gifts, you will distribute the sauce

[Tanya,]

Tanya, sweet pepper is still there.How to do it better? Boil and mix sugar, vinegar, sweet peppers, or without vinegar? Last time I made jam and added a couple of pieces. this jalapeno, the jam seemed more spicy, but I didn't think it was because of these babies. Or maybe add another apple?

No, first take away the bitterness - then you will play with additives.

Add now more sweet pepper - a lot. And you can add apples, it will be very good

Look here Chili pepper jam with Antonovka

[4er-ta]

4er-ta, Tatyana,

What to do? How to soften?

Sorry to interfere.
As an eater of spicy and a brew of hot jams with experience, I can say that the pungency of pepper decreases with a long heat treatment. Although, in truth, such a nuclear pepper as jalapeno cannot be softened by a long boil, but still.
I would suggest adding apples to the pepper, almost 2/3 of the entire mass of pepper, baking in the oven, steaming in several steps / days. Then add sugar, a little salt, spices to taste (I have smoked paprika, dry garlic, allspice, balsamic vinegar), boil it in the oven and roll it into small jars. And only with ready-made jam try to bring down the spice. Basically, the spicy taste is neutralized by sour milk: sour cream, yogurt, kefir, etc. With them spicy milk leaves much easier.

[Tanya, Nastya]

Tanya, Nastya, thanks for the help! I added apples and bell peppers, punched it with a blender, passed it through a rub, boiled it down. Tomorrow I'll add spices and boil some more. It already seems to me that I have a Habanero pepper, which is the hottest. Feels like - yes, he is.

[4er-ta, Tanya]

4er-ta, Tanya! I just looked carefully at the photo of your pepper - this is not a jalapeno, it looks like a habanero !!!
Mommy ... Look for tiny jars like Tanya-Admin advises, really for his gifts it is good for foodies. And it's not so easy to master this pungency.

[Anastasia]

Anastasia, there are small jars, but I immediately made 1.5 servings + apples and peppers in addition, it turned out a lot, now I will give everyone for all the holidays. It turns out Habanero - and I tried almost half a teaspoon - I could not breathe. And there is still a lot of pepper both at home and in the greenhouse. what can we do with him?

To remove the bitterness from the peppers, they need to be poured with boiling water for half an hour, then we pour this water into a measuring jug to find out the amount of brine needed, then we prepare the brine from salt, sugar and vinegar. You can add seeds of mustard and coriander.
Such beautiful peppers, orange, it is good to close them separately in small jars
So yesterday I closed mine in sweet and sour sauce

[4er-ta, Tanya]

... And there is still a lot of pepper both at home and in the greenhouse. what can we do with him?

4er-ta, Tanya, sushi and went to me!
But seriously, I would really dry it properly and put it in a dry state for storage. If you're interested, you can try to make something like Tabasco pepper vinegar.

Jouravl, Nadyush, there is SUCH pepper, brutal in sharpness, no jokes. This is a habanero, on the Scoville scale its severity is 100,000-350000 SHU, I'm afraid that just scalding won't help.

[Nadia, Nastya]

Nadia, Nastya, Thank you! Tomorrow I'll try to do something, now I'm making apple juice
. Nastya, and if you dry, then the whole pepper in the dryer?

I somehow tried to add such peppers, such as jalapenos, to vegetable preparations and came to the conclusion that it is better to harvest them separately - fry, smoke, salt, marinate mono, without other vegetables, and then use them as an appetizer or addition to ready-made dishes.

[Nadia, Nastya]

Nadia, Nastya, Thank you! Tomorrow I'll try to do something, now I'm making apple juice
. Nastya, and if you dry, then the whole pepper in the dryer?

Tatyana, I would then dry it, cut it into 4 parts, and then grind it separately in jars And add it to dishes a little bit.
All the same, he is handsome, and I would make several small jars to decorate the dishes on the table.
Back in Soviet times, cherry-shaped hot peppers were sold in Balaton, I remember one guest ate 3 cans in one evening, for us 1-2 things were enough, but 3 cans are not enough for him, we remember this and laugh.Some are spicy, but some are delicious!

[Tanya]

Nadya, Nastya, thank you! Tomorrow I'll try to do something, now I'm making apple juice
... Nastya, and if you dry, then the whole pepper in the dryer?

Tanya, I would be afraid to cut such a pepper ... Will you be able to dry it entirely? But with safety precautions, you can cut it.

[marinated]

Oddly enough, but marinated chili peppers turned out to be tasty and quite edible, and can stand for years

Pickled bitter pepper (Admin)

And I support the idea that the pepper needs to be dried and ground, it will be stored for a long time, and you can use it drop by drop in food

[Tanya]

Tanya, I would be afraid to cut such a pepper ... Will you be able to dry it entirely? But with safety precautions, you can cut it.

We put on gloves, a mask and clean it under water, periodically run out into the fresh air. Sneezing, tearing will of course be, pets and children should be removed from the kitchen.
We are spicy lovers and I already determine the pungency when I start cleaning ..



If it is cleaned without tears, then you can safely make pickled peppers!

I drove the peppers through a meat grinder - I prepared them for freezing, now there is no time to make it deliciously. ...

Girls, thank you very much for tips and recipes! I cooked the jam, but despite the added apples and bell peppers, it was very hot. I will dry some of the remaining peppers entirely, I have an additional ring in Isidri, the height is large and a jar of pickle is obtained (I don't know if mine can eat it, but I'll try). I've only been planting hot pepper for the second year. I chose this variety for its beauty, without particularly delving into what it is. It is really very beautiful, bright, it grows on a bush of 100 pieces of peppercorns. For lovers of spicy, the most it.

[Tanyusha]

Tanyusha, I will wait for winter impressions

[Tatyana]

Tatyana, but what was the name of this pepper, what is written on the bag of seeds?

Tanya, made jam from her sooooo hot pepper + in the absence of red sweet peppers - from the store's green and yellow ones. The jam turned out to be tabasco color - red-orange, bright. Quite thick (boiled down for a long time to remove the excessive pungency of my peppers). Very tasty. Yes, and the vinegar was grape. The proportions are completely yours, but 100 grams less sugar. Yesterday we ate cutlets with him from a jar with leftovers, hid the rest to ripen. Thank you !

[svetta]

svetta, I'll be at the dacha tomorrow, see the exact name and write.

[Luda]

Yesterday we ate cutlets with him from a jar with leftovers, hid the rest to ripen.

Luda, good health, nice to hear
Let it ripen, let's see how long it takes for many to ripen in time and does not have time to ripen

How much jam should ripen? At least hide a jar for ripening

[Admin]

Admin, my son suddenly got into this jam. So yesterday I cooked him a double portion, since now there are heaps of pepper on the market. But she nevertheless set her proportions, made them a little less sharp. But all the same, when I cooked, it was good in my throat!
Thanks again for the recipe.

How much jam should ripen? At least hide a jar for ripening

Well, it takes at least 2-3 weeks for all the ingredients inside to get married
Such sauces, the longer they stand, the richer the taste becomes

[Sveta]

my son suddenly got into this jam.

Well, now, his taste woke up To health!

Sveta, I will repeat once again: "not because the food is bad, but because we are different", and our tastes are constantly changing with age

Thank you. I'm going to hide one. I defended it for a week.

Did it. I got thick. The truth was cooking for a long time. Barely shoved the jars. I tried it while still warm. Yummy

[Olya]

ABOUT! We haven't run out of chili peppers yet! We continue to rejoice and delight with jam, the more in winter, the warmer the winter will be from paprika And there will still be enough for gifts

Olya, bravo! To your health!

Good day! I understood correctly. that 200 g pepper is already peeled or with seeds?

I also made jam, very tasty seasoning.Admin, thanks a lot for the recipe!

I wonder how long an open jar can keep in the refrigerator? I have the smallest 250, I think it will take a long time with our food.

there is still enough for gifts

Not enough, I can tell right away ..... gifts, in general there will be others. ....

I understood correctly. that 200 g pepper is already peeled or with seeds?

The "net" weight of the product prepared without seeds and different types is always taken into account. There can be so few seeds that they can be ignored. But, the membranes inside, tails, rot, and so on will need to be removed. Therefore, the weight will differ between whole peppers and those prepared for jam. I always take this into account when buying peppers, and always buy more.

[Wiki]

Admin, thanks a lot for the recipe!

Wiki, to your health! Jam is well worth it in the fridge Well, let's see yours, how long will it live

Girls, delicious winter to everyone, delicious gifts

Raise the recipe, the first batch went! Thank you Tatyana for your favorite recipe!
We loved it very much) This recipe went into the people, and everyone likes it! I signed not the lids this year, but the jars themselves)

[Natasha]

ABOUT! Slender rows for review Is it enough for winter?

Natasha, to your health!