Red chili jam

This is only the first batch, I will cook more!

[Tatyana,]

Tatyana, thought she reported on the prescription last year, but no, just mentally. Everyone liked Jem, gave them out for gifts. I still had a by-product: since the bell pepper was very juicy, there was a lot of water. I did not want to boil everything, in the middle of the process I poured it partially into bottles, it turned out a chili sauce, not very thick, but not liquid, only very sweet. Used it in marinades. I cooked the rest as expected. This year I want to take half as much sugar, drain the sauce, and then add sugar as normal.

[Elya]

poured partially into bottles, it turned out a chili sauce, not very thick, but not liquid either, only very sweet.

Elya, to your health!
Thanks for the experiment.In such a semi-finished sauce, you can add spices, vinegar, and even a little vegetable oil to taste, and boil it down to the desired thickness - you get a gorgeous table sauce for different dishes and salad dressings

[Tatyana]

Tatyana, thanks for the tip, you need to think about spices.

Good day! Is it possible to skip everything in a meat grinder and then boil it, wine vinegar is necessarily white or can it be red?

[Svetlana]

Svetlana, it is possible through a meat grinder, then the sauce will be grains-pieces, not smooth.

I choose the vinegar according to the color of the vegetables. White vinegar is neutral in color and will not affect the color of the jam. Red vinegar can partially affect the color of the sauce.

Svetlana, you can also go through a meat grinder, then the sauce will be grains-pieces, not smooth.

I choose the vinegar according to the color of the vegetables. White vinegar is neutral in color and will not affect the color of the jam. Red vinegar can partly affect the color of the sauce

Thank you so much))

[Tatyana]

Tatyana, thank you very much for the recipe, it has been in my bookmarks for a long time, and this year I finally decided.
When I cooked everything and licked the scapula, I decided that everything was gone, it was too hot and it was impossible to eat.
But everything worked out, made friends and became very tasty. Sharp, of course, but quite harmonious. And very beautiful

[Sveta]

Sveta, to your health!
Yes, there is such a thing - jam needs time to infuse I also had such a reaction at first and then fell in love with him

Tanya, now there is no time to read all 16 pages. I have been making this jam for several years now. Really like! Thank you so much! All my girlfriends are hooked on him. Another one wants to master this recipe. Complains that wine vinegar is very expensive. I (on your recommendation) suggested that you need to buy it in winter, there are good discounts. I bought myself some red wine vinegar. I called a friend and asked. Yes need. My husband went to the store. I saw white vinegar, at a discount. I called and asked. Yes, even better. Brought. And this is balsamic. Can you replace it? Or I'll give mine, I still have. True, the other, not Italian, but German.

[Natasha]

Natashawhat kind of flour do you take to achieve taste - deserves attention

If it's cheaper, then you can replace it with apple cider vinegar, there is good quality German.
It is a pity to spend balsamic in jam for heat treatment. It has an improved taste and is more suitable where exactly the taste and smell of balsamic is needed.

Yes, you need to stock up on vinegar now and catch discounts, the cost of vinegar is constantly increasing

I would also like to thank for the recipe. I didn’t even expect it, it turned out to be a complete "mortality", the family slurps with spoons (teaspoons).

[krol]

krol, Larissa, to the health of the whole family

That is, you can still use it? The price is low, the same as that of the wine.Will the taste go bad? Of course, if there is a discounted red wine tomorrow, I will buy it. I'll keep this one for myself. Although I don't know where to adapt it.
I always get very worried when I give recipes. I want you to like it. And this one is my favorite. Guests always demand it.

I always get very worried when I give recipes. I want you to like it.

Then it is better to buy wine vinegar. Or already apple German (pot-bellied bottles). This vinegar has no specific taste or odor that can affect the taste.

Balsamic loves beets very much, just loves

Thank you!