Red chili jam

[Nelya]

Who is very bitter, and who has little bitterness - how to please you
Nelyathen use it very carefully!

The hands were bitter and burning for another day.

It is better to work with hot peppers with gloves, and rinse the peppers with cold water when cutting.
Good luck!

I wish I could write about gloves early, I'm still the culinary specialist! My palms and fingers burned for 3 days !!! horrible horror, but delicious jam. I will do more, 100 gr. there is a burning pepper left, otherwise my husband and I are actively testing the first batch
Thanks for the recipe!

I wish I could write about gloves early

but the most guessing is weak! I foresaw this ... put on gloves ... and cleaned, as Olya says, under water ... and then there was a little swirling in my throat ...

Of course, I cleaned with gloves, but I didn’t rinse it with water, I missed it .. the jam turned out to be excellent and even gelled in a saucepan overnight, now I’ll bring it to hot and put it in jars (it was already lazy last night). I'm thinking of repeating .. winter is ahead, relatives, girlfriends, etc.

It is better to work with hot peppers with gloves, and rinse the peppers with cold water when cutting.

I wish I could write about gloves early, I'm still the culinary specialist! My palms and fingers burned for 3 days !!! horrible horror

but the most guessing is weak! I foresaw this ... put on gloves ... and cleaned, as Olya says, under water ... and then there was a little swirling in my throat ...

Since I have been making such a jam for several years now, I have already gone through all the stages, and the burning sensation, and gloves, and the vows that I will never touch pepper again ... And for the last two years I have made my life easier. But my option is possible with a wiping sieve, preferably an electric one. I have a rub for a Bosch food processor. I wash my peppers under the tap, I don't cut the tails, I don't cut the peppercorns, I don't pick the seeds. Just mine. And then I put it in a saucepan, pour literally 3/4 cup of water (into an 8-liter pan of pepper), cover it with a lid, bring it to a boil and reduce the temperature. And so, under the lid, a whole pepper languishes for 20-30 minutes. Then I rub this limp pepper through a sieve. A moment and I get the purest puree of pepper and a small zhmeny of seeds and skins. At the same time, no burning sensation and tears with perspiration.

I have a wiping sieve

Speaking of wiping sieve ...
I made jam from ripe leftovers of figs.
I boiled it in a saucepan, as expected. Then she rubbed it through a fine sieve (to Kenwood).
Then I looked at the sieve through the light - nothing is visible
Then, for half the night with a toothpick, I gouged out fig seeds from the holes of the wiping plate. Under the night radio broadcast, it turned out well, "quickly"

It turned out to be cleaned only with a toothpick, they didn't take the brushes with bristles, the seeds fit into the holes

half the night with a toothpick, gouging out fig seeds from the holes of the wiper

I do not suggest wiping the figs)))) The seeds of the pepper will be more. Nothing will get stuck. I rub tomatoes like that, peppers, apples.

[I don't suggest wiping the figs]

I I don't suggest wiping the figs)))) Pepper seeds will be more. Nothing will get stuck. I rub tomatoes like that, peppers, apples.

Linen, of course, I assumed that it would be so, but you need to learn from your own problems

[Admin]

Admin Tanechka, take the report



In the photo, a double portion - it turned out 5 jars of 320 ml each, ordinary bitter pepper (for chili, the price is not humane ...), ordinary vinegar 9% (520 ml - how much was available), cooked for 1.5 hours, then punched it with a blender and gurgled for another 40 minutes Confused by the lack of salt, but did not dare to add it. It is very, very tasty !!!
Thank you so much for another tasty treat !!!
Ps: is it possible to store it in the closet and wrap it up when it cools down?

[Natasha]

Natasha, very nice jam, super! To your health!

No need to wrap! Pepper and so "poison", the infection will not stick to it
The pepper has gone through a good heat treatment, so it will stand well anywhere under the lids. I have a jar, leftovers from last year - stands beautifully by the pantry

[Admin]

Admin, Tanya, brought you a huge thank you for the jam recipe! This is mega delicious!

[Irisha]

Irisha, to your health! May the whole family be delicious

[Admin]

Admin, Tatyana! And I'm worried about vinegar, isn't it very much? I really want to make this jam

[Lena]

Lena, well, you need to pay attention to everything, and sugar too:
White sugar 500 grams
White wine vinegar 300 ml.

There is even more sugar than vinegar. As for me, the sugar is even too much, the jam is sweet in taste.
And people don't complain about the acidic vinegar

And I'm worried about vinegar, isn't it very much?

Wine vinegar has more harmonious acid than ordinary table vinegar, so the taste is sweet and sour pleasant.

[Olya]

Olya, I agree completely! Especially with sherry or balsamic
But, not everyone uses such vinegars, and they often ask "what can be replaced", therefore I list all the varieties

[Admin]

Girls, thanks! I will do

Added Thursday, 22 Sep 2016 2:42 pm

I put the jam to cook, and then I saw the recipe with Antonovka. Why is there only 2-4 tbsp in that vinegar recipe? l.?

Added Thursday, 22 Sep 2016 14:57

If anything, I'm just a bore

Added Thursday, September 22, 2016 6:11 PM

I cooked it! And, oddly enough, I did not have enough acidity. Apparently the bell peppers are very sweet. I added a little citric acid. It turned out very tasty.
Admin, Tatyana! Thanks for the recipe. You literally saved me. I had so many hot peppers that I no longer knew where to put it. And here are your recipes ...
And it turned out, as it seems to me, a very beautiful color. I just don't have red sweet pepper, but there are such "suns". And in a bowl that did not fit into the banks.

[-Elena-]

-Elena-, very nice! Such a life-affirming color!
Eh, I can still buy a spicy red pepper for myself, and a yellow one for Bulgarian

and then I saw the recipe with Antonovka. Why is there only 2-4 tbsp in that vinegar recipe? l.?

Because Antonovka has enough acid, there is a lot of it in jam.
The taste of ready-made jam is also slightly sour, you can feel the taste of Antonovka - a pleasant jam. But softer.

[Lena]

Admin, Tatiana! Thanks for the recipe. You literally saved me. I had so many hot peppers that I no longer knew where to put it. And here are your recipes ...
And it turned out, as it seems to me, a very beautiful color.

Lena, to your health! The color of the jam is so sunny, bright!
So make the pepper jams, both are delicious

I did it too, but apparently I got some particularly vigorous peppers, it turned out VERY sharp. The taste is closer to pure chili sauce ... As for me, I just love this very much, but I don't eat mine. But nothing, so we eat it in the form of chili, it's still VERY tasty! Thanks a lot for the recipe!

[don't eat that]

As for me - I just love this very much, but mine don't eat that.

Then there is an easier composition for them - this one will definitely like

Chili pepper jam with Antonovka (Admin)

I also cooked according to your recipe. For my taste, the pungency is not enough, and the sugar is too much, but it turned out interestingly. Now I will try to cook it from hot pepper and salt, I really like this paste. And then there was the last jar brought from Hungary.

For my taste, there is not enough pungency, but too much sugar

If so, then you can adjust the pungency and sugar to taste while cooking the jam. The main thing is that the jam itself tasted
And our tastes are purely individual

after all, you can adjust the pungency and sugar to taste while cooking the jam

Of course you can ... Only I like to cook everything according to the rules for the first time, from the original source. After all, you can add both on your own, and then write to the author that your recipe is not pleasant. And I liked your recipe, thank you. : rose: Next time I'll try to make changes to my liking, not the fact that it will be better. Perhaps I will return to the original, this also happened to me.

After all, you can add both on your own, and then write to the author that your recipe is not pleasant.

No not like this!
You can always focus primarily on your taste and the ability to cook something from the products that the author of the recipe offers.
There are recipes when "both want and prick" and do not know whether it is worth risking your taste.

In such cases, when I WANT, but I doubt, I start to prepare jam, sauces (something else), but I add such spices-additives as pepper-vinegar-salt-oil initially in a reduced amount. But, in the cooking process, I ALWAYS take a sample for my personal taste, and adjust the taste with these products, and begin to gradually add spicy-sweet additives and try again until I achieve the desired taste for myself.
And then I definitely stick a note on the jar (in the notebook) with the amount of ingredients.

Well, there are also control principles for making canned food ...

I decided to do it while it was cooking ... I just realized that I didn't have a blender. I have no idea how I will wipe it all through a sieve

Fine! The peppers boil well in the process. Or you can try to break it with knives in a combine - it should work.
But, best of all, through a wipe-sieve - the consistency is softer

did - very sharply. The husband said ok, his sweetness is embarrassing. He says that I probably put more than necessary ..
What do you usually eat it with? Or where do you use it?

[Anya]

Anya, to your health!

Sweet - you can put less sugar in the jam. When cooking, I always taste and adjust it for myself.

We eat with everything we want - in a marinade for meat, for glaze when frying meat, on bread like a snack, put a spoon in borscht for taste, and so on ...

Tanya, here I finally made it. I have a question - how are you piercing it? With the foot of the blender, my pepper does not break through to such a uniform state. I also failed to wipe it with a sieve. As a result, I struck in a glass of a blender from Kenwood, that's when I got the thick. And then I was worried that one liquid would turn out. As a result, it turned out very thick - while I was busy here, when the jam was boiling. And my color is not so red, but a dark wine (probably because my bell pepper was not all red) Now I licked a spoon, so vigorous ... I hope the pungency will soften a little later. The pepper was seedless. Thanks Tanechka for the jam, it's still delicious, although not without incidents

[Olya]

Olya, to your health!
I punch it with a blender jug ​​and with my foot right in the pan - it depends on the amount of jam in the dish.
Much depends on the chili pepper itself, the density of its peel. I barely rubbed the last jam sauce through a sieve, it was so dense, although the pepper itself was boiled.
A lot also depends on the color of vegetables, so for sauces I buy only dark red sweet peppers.
Yes, and I also buy red chili peppers - for color.

A less vigorous sauce turned out to be this:


Chili pepper jam with Antonovka (Admin)

[Admin]

AdminThank you very much !!! When I read the recipe, I immediately decided that it was mine, everything I love !!! Today I smeared it on a baguette and mixed it into hummus for spice, delicious! Now I'll cook with apples and eat such a delicious treat with a big spoon!

[Nikitosik]

Nikitosik, to your health!
Well, maybe you shouldn't eat with spoons, after all, there is enough chili
The second jam is also delicious - try it!

[Tatyana]

Tatyana, a huge THANKS for such a tasty treat !!!
I made 3.5 norms from the recipe, the output of finished jam 2.8 liters. That's all, the matter remains small, buy good beef and ...
Girls who like it hot, do it definitely !!!

[Admin]

Admin, Tanechka, today I made jam, I am very grateful! It's delicious, such a charm! And my husband liked it all the time and was delighted with it. But he said that there was no need to do, that it would be sweet.
I left 200 grams of hot pepper for jam, and hung the rest to dry. Tomorrow I'm taking off everything and making jam.

Here is my beauty:


It turned out very thick and the blender did not grind it in mashed potatoes. I left it that way, because it is tasty in pieces.

[Marina]

Tomorrow I take off everything and make jam

That's right, there is no need to hang garlands of pepper.The jam will be tastier, and the husband will thank

Marina, to your health!

Tatyana, .
Awesome jam!
Cooked for the first time in the night, photo.

Yesterday, I made another double portion.
We are very tasty.
I don't cook jam, I ate enough in childhood. And this jam
Especially with bakery

[Alla]

Alla, to your health!
Well, and stocks of pepper! Instead of plum jam Let it be tasty and hot for you in winter

[Tatyana]

Tatyana, I would still cook. Yes, the container is dumb.
Today at work the shift worker gave lick spoon. She really liked it, but does not want to cook. Well, let her go hungry. And for me, "it will not be enough."

Tatyana, I also made this jam, delicious! I used to do it with apples, so I didn't have enough spice, but here I took 400 g of bitter - 700 g of bell pepper, it turned out just right.

[Lena]

Here, with a sharpness we have a tension, and at all well, there is no way to please everyone

Lena, to your health! I am very glad that I pleased you with the taste of jam

This is pepper jam with apple

Chili pepper jam with Antonovka (Admin)

[Admin]

Admin, Tanya, has already brewed more than FIVE liters of jam and there will be three more liters. I had hot peppers peeled, chopped and frozen back in August. So I cook it, since I still have my own sweet pepper, it turns red and I use it. Yesterday I sent my daughter for a test, appreciated.
Today we ate it with a roasted rooster at the barbecue. I liked the combination very much, very tasty. And how beautiful he is in the sun, bright red.
Thank you very much for the recipe!

[Marina]

Marina, to the health of the whole family!
Well, and you have appetites, you cook in such quantities

Tanya, we had a lot of bitter pepper, I froze it, didn't know what to do with it and there was no time to deal with it. And now it took a place in the freezer, so I'm cooking. But I think that he will not stagnate with us, the whole winter is still ahead.

[Marina]

Marina, you are doing everything right
Peppers will not deteriorate in jars, but it will also become better, the sauce will mature and will be tastier

Today I cooked a tasty treat again. Cooked from what was. The bitter pepper is all red, and the Bulgarian green... And here's what happened.

Jar on the left, tomato sauce, and on the right "peppers". Certainly not a beautiful "amber" color when the whole "set" of red calico. But it is quite aesthetically pleasing, "tomato".
Try it next summer, everything is green.

Not, very beautiful color, rich turned out Looks beautiful!
And with green, be careful, after heat treatment, the pepper becomes dirty green

[Tatyana]

Oh,Tatyana, yes on a drum of what color.
The main thing is "biting" (Matchmakers). For a bun ....
In general, I think that after the t treatment it will not be "scary". Since the recipe contains acid, it will brighten. Like perhydrol
And the taste may change a little.
thanks for unusually delicious jam.