Hot pepper jam

Hot pepper jam

Category: Blanks

Ingredients
Large red peppers (Bulgarian)	1300 g
Hot little red pepper *	18 pcs.
Ripe, medium-sized hard apples	13 pcs.
Sugar	1300 g
White wine vinegar	50 ml
Badian	1 star
Coriander	about 8 peas
Allspice	3-4 peas

Cooking method

• * It was just right for me in sharpness. If you suddenly decide to put less, it can affect the quality and taste.
• 1 day. Since the evening. Peel and core the apples and chop. Peel and chop ordinary peppers. Chop hot pepper.
• How to cut is not important. Place everything in a comfortable large saucepan and cover with sugar.
• So leave it until lunch the next day.
• 2nd day. The mass started up the juice. Put it on low heat and bring to a boil. Simmer for about 40 minutes.
• Turn off. Using a blender, grind the whole mass until smooth. Put on fire.
• Add anise, allspice, coriander. And boil everything for about 15 minutes. Add a bite of wine, boil for another five minutes and turn it off. Catch the anise. Leave until the next morning.
• 3rd day. Boil the jam in the morning and pour it into sterile jars. I always sterilize jars in the oven with lids. You can of course close them on the evening of the second day, but many sources recommend that he still 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 should be reduced.

Note

The recipe is taken from here:
🔗

To say that it is delicious is to say NOTHING AT ALL. I just highly recommend you try this miracle. It comes from Calabria. In Italy, scattered and recipes have become a great variety. I've already done some trials, but! This recipe is the most successful. Just MEGASUPER SUCCESSFUL! What is this jam for?
For meat. Boiled, steaks, bacon, pork. Delicious with any meat. I haven't tried it with fish, I don't know!

I liked the idea of ​​pepper jam itself. The only peperoncino I didn't have was such a small pepper, very hot, like a chili. I had another pepper, which is in the photo, and I must say, I first put as many peppers as needed according to the recipe, then I added a few more pieces, since when boiling the jam, the pungency disappeared somewhere and added 1 tsp. ground hot pepper. It turned out interesting. The taste is sweet-spicy and for some reason reminded the taste of pear jam.

Gabi! Very interesting! I'll show the recipe to my husband - he loves spicy foods so much that he is ready to put peperochino even in coffee! (kidding!) And he comes from Calabria!

Gaby, thank you so much for the recipe! I will definitely cook it, well, I really liked the idea! If possible, then orient on the severity, pliz. I want to use chili peppers (here you can find pretty much nothing if you run around), and we like the pungency a la "pluck your eyes", but so that it was also spicy. In your recipe, how hot is it on a 5-point scale?

izvarina.d I didn't have chili, so based on my pepper, which is in the photo, I put 2 times more things, and you put how much according to the recipe. The author of the recipe wrote that peperoncino is almost identical to chili pepper. In the process of cooking the jam, you can add pepper. You need to try and adjust to your taste. It's my opinion.

Gaby, thanks! I'll make it out of chili and unsubscribe.

I will wait. Try half of the recipe to try.

I have no doubt that I will like it! Last year I made hot dogwood and chili jam with the addition of cinnamon, so I really like such combinations of products. Therefore, I will make a full portion.

I don't even doubt that I will like it! Last year I made hot dogwood and chili jam with the addition of cinnamon, so I really like such combinations of products. Therefore, I will make a full portion.

Oh, what an interesting jam recipe, be sure to share the recipe. It seems there is no such thing here, what an interesting combination of products. Exhibit as a separate topic.

OK, I'll post it tomorrow. You need to flip through the notebook.

OK, I'll post it tomorrow. You need to flip through the notebook.

And even better with photography, preferably of course.

Husband bought this somewhere 🔗

[Vika]

Vika, bookmark the recipe, maybe I dare to cook.

Allochka, if you dare, then do a little for a test, if you like it, then do it again. It's still spicy jam, the taste is unusual.

[Vika]

Vika, Thank you! made this jam. I liked it with cheese, medium soft. Unusual, others found it too sweet. I went on about and added SL, it turned out perfect for us. Everyone is happy! Made 1.5 servings, now mnu has a lot of pepper sauce.

Oksanochka, how glad I am that you liked it. Thanks for the report, the photo is so beautiful. Eat to your health.

[Loksa]

On a tip from Oksanchik Loksa, (I got a jar of this yummy to try) now we are with this wonderful jam! I had to really tweak the recipe, because all normal people cook jam in the season of fruits and vegetables, and I - in April.
Awesomely delicious thing !!!
I have already smeared it into pizza, and into sandwiches, and into stewed vegetables, and added the meat in it before smoking - divine! When smoked and baked, sugar is tinted and gives a funky look! And the taste!

Here is such a beautiful and tasty meat!

I highly recommend it to those who love spicy and sweet meat! For dragons that breathe fire, I advise you to add dry red hot pepper, it turns out generally amazing

Anastasia, you have such an inspiring report, you are great. Thank you, I threw in so many ideas where you can use this jam, and the idea with meat is generally a bomb.

[Vika]

Vika, smoked brisket, aged for 24 hours in this jam - just a bomb !!! Previously, all the time something was missing in the taste, it turns out, spicy pepper spirit and sweetness.
I haven't been so happy with my meat for a long time

The husband still loves sharp wings, like from KFS, so if you add a little vinegar, salt and ground cumin to a tablespoon of jam, you get simply luxurious wings. And then roll in a batter of unsweetened corn flakes ... Mmm from the FSC is indistinguishable!

[Tricia]

Tricia, Nastya, get some meat! we urgently need to resolve the issue with the smokehouse! Saliva came out.
Gaby, Vika, I wanted to add that this variation of jam-sauce is HIT! And everyone liked it at work! Another big hello! I had to hide a can of sauce for May kebabs

Loksa, Oksana, Anastasia, I am very pleased that the recipe came in handy, I am so glad
Oksana, it also seems that such a sauce is very suitable for barbecue, it will be delicious.

Anastasia, smoked meat in this sauce, I can't even imagine it's probably very tasty. You are a great experimenter, I still remember about your powder from dried apple skins, which you added to meat, I also dream of doing everything, I have sunk into my soul very much.

Thank you, you made me so happy that I almost burst into tears of happiness, it's damn nice to read this.

I still remember about your dried apple skins powder

Small offtopic:
Thank you for remembering, I am so pleased!
Kstaaaati! just the apples for this jam, I bought fragrant, seemingly without a greasy film, washed well in hot water and soap, removed the skins and dried them again! From Antonovka home, of course, they are more fragrant and healthier, but if there are no others, then such are possible. So my hide powder is renewing! It is truly universal. And now in the summer I will have these skins ... because I hide apples in this jam, and in apple jam.

More about the skins: my husband loves Swedish Ikea meatballs with creamy gravy.I bought dry powder for this gravy, and there is such a composition. And among all the ingredients, I saw apple powder! I think why we are worse than the Swedes, tree-sticks! When I was making the sauce itself, I put the powder from the skins, among other ingredients. Victory! The sauce came out one to one, but completely natural.
I generally keep quiet about curry with pineapples and other Indian dishes - almost all the powder from Antonov skins went there.

Girls, I just remembered another unusual hot sauce - Lena Kubanochka's recipe "Hot orange sauce", it is prepared in a few minutes in the microwave. It tastes hot and sour.

Let's open this year's season! I made jam, almost 6 liters or two portions, last year it was not enough! One of the most successful options. Since I add salt: girl_pardon: I'll write for myself, I added three tablespoons per serving. A little stuck to the saucepan, they scraped everything off and began to eat while still warm

Vika is great to try!
It turns out that instead of 1 small one, put 1 regular chili?

I bookmark it for myself, I tried Oksanino jam at our meeting - an extraordinary deliciousness !!! Together with meat - awesome sauce!
Thanks to both Gabi and Oksana for such an unusual yummy !!!

I send it to bookmarks. Thanks for the recipe. We are waiting for the harvesting season.

[Gaby]

Gabythanks for the jam recipe. I’m thinking whether to add salt or not. I'll try to cook tomorrow
I add. Cooked, added a little salt. Delicious. Thank you

The first time I did a half portion. Today I cooked a double one. Vika, thank you: flowers: 8 tremendous

Ledochka, Svetochka, thank you for such a positive review, I am so glad that you liked the recipe. To your health.

How did I overlook that. I will definitely do it. Thanks for the recipe

Yesterday I cooked it. It turned out to be insulting a little))) Taste - not convey. And krasiiiiivyyyy .... Now no = purchased ketchups!

And I cooked it! (For one and a half norm, hot pepper should be put somewhere!).
Tasty, unusual, but the husband will evaluate it when he arrives, it is being prepared for him.
Daughter, thanks for the recipe!

[Vika]

Vika, as I understand it, do not peel hot peppers from seeds?

[Rusalca]

Rusalca, if desired, depends on the pungency of the pepper.

[Oksana]

Oksana, Thank you!

Girls, thank you dear for your attention to the recipe. Me and notifications come late in the mail (I had to change with the ban of Yandex with us), they are 5-10 days late. Therefore, I can not always respond promptly, I saw it again in the feed on the right, but there is still no notification of your posts in the mail, and even now I went to the forum and saw it on the right. Thanks to Oksana for answering here, and soon I will not be able to visit as often as before, I hope that you will succeed.

Vika, thanks for this miracle. Very tasty. But I added three tablespoons of salt, everything else is clear according to the recipe.
It didn’t fit into the jars and we tried it.
I'll upload a photo later.

And I thank you for the recipe from me and from my husband! But urgent advice is needed: a double portion is being brewed right now, the time is approaching to add vinegar and then it turned out that the white wine was not available, there was only red balsamic and the usual 9% vinegar. How to be? What to upload? How will this affect the appearance and taste? Help with advice !!!

I poured in balsamic red vinegar, the color changed slightly, somehow it did not affect the taste at all. I have already rolled up the banks, now it's enough for a long time!

[Vika]

Vika, I also made such a recipe this year, with an apple.
Very tasty thank you!

Hot peppers are ripening for me. I'm waiting for it to turn red, I'll smoke it in the airfryer and cook the jam! Great recipe, I do it all the time!

I made a triple dose this year. Thank you.

[Gaby]

All TRICKS !!!

Gaby, Victoria, thank you very much for the delicious recipe!

here is the proof of 6.5 liters. Did the 2nd rate, only with a small change. I took apples not 2.6 kg, but 1.6 kg - apples + 1 kg of quince. Delicious!!!
Also huge Tricia, for her recommendations / advice on the selection of spices! Anastasia, everything that you wrote / advised here, I added.
GirlsThank you so much for everything !!!

[Gaby]

Gaby, Vika, made a batch of smoked pepper jam. There was a fair amount of hot pepper, I let it ripen to redness, dried until soft, smoked it in an airfryer with sweet pepper and then blended with the seeds. Further according to the recipe + a little basil. It turned out awesome! The same flavor that Hungarian dishes lacked!
It is understandable that I was over the recipe, but all the same, thank you, as the initiator of the original recipe!

One of 250 g jars.

[Vika]

Nastya, Tricia, thank you dear, if not for you, then I would not have seen that there are so many reviews.

Vika, I also made such a recipe this year, with an apple.
Very tasty thank you!

Svetochka, good luck, I'm glad you liked the jam.

I made a triple dose this year. Thank you.

Thank you for your trust and I am so glad that the recipe was to your taste!

All TRICKS !!!

Gaby, Victoria, thank you very much for the delicious recipe!

here is the proof of 6.5 liters. Did the 2nd rate, only with a small change. I took apples not 2.6 kg, but 1.6 kg - apples + 1 kg of quince. Delicious!!!
Also huge Tricia, for her recommendations / advice on the selection of spices! Anastasia, everything that you wrote / advised here, I added.
GirlsThank you so much for everything !!!

Thanks for the report, such beautiful jars, just a lovely sight! And thanks for the quince option, interesting.

Gaby, Vika, made a batch of smoked pepper jam. There was a fair amount of hot pepper, I let it ripen to redness, dried until soft, smoked it in an airfryer with sweet pepper and then blended with the seeds. Further according to the recipe + a little basil. It turned out awesome! The same flavor that Hungarian dishes lacked!
It is understandable that I was over the recipe, but all the same, thank you, as the initiator of the original recipe!

One of 250 g jars.

Nastenka, you are our dear experimenter, thank you for your loyalty to the recipe, idea and innovative approach. ...