Hot pepper jam

Hot pepper jam

Category: Sauces

Ingredients
Red bell pepper (peeled)	220 g
Red hot peppers	3 pcs (55 g)
Durum apples (peeled and coreless)	2 pcs (180 g)
Sugar	180 g
White wine vinegar	10 g
A slice from an asterisk star anise	1 PC
Allspice	1-2 peas
Coriander	1 pea

Cooking method

• The taste is spicy-sweet
  
• 1 day... In the evening - peel apples from the rind and core and red bell peppers from seeds. Chop apples, peppers, and hot peppers with seeds.
  
• Fold in a saucepan and cover with sugar. Leave 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 20-25 minutes.
  
• Turn off. Using a blender, grind the whole mass until smooth. And put it on fire again.
  
• Add star anise, allspice, coriander (since I love cloves, I put 2 clove stars and one cardamom seed). Boil everything for 15 minutes. Add a bite of wine, boil for another five minutes and transfer to a sterile jar
  

The dish is designed for

Reduced all ingredients 6 times, it turned out to be an incomplete 300 g jar

Note

The recipe is taken from here 🔗

Haha, last year I exhibited this recipe taken from Ella from her LiveJournal. Lika high five.
P.S. For those who are interested in how this jam is worth, I want to say that it costs great, I even still have several tiny jars in my pantry.

I'm interested.
Is it a jam, a dessert dish or as a spicy seasoning, for example, for meat?

[Gaby]

Gaby
I slipped through the topic of sauces, I didn't see anything like that, so I put out the recipe
I got a fairly spicy jam, left the jar on the table to cool down and after a while, mamadaragaya, the jar was full of small flies. And their proboscis will not peel off from the sharpness.

[iiirrraaa]

iiirrraaa, not dessert. Great for meat

[LLika_7]

LLika_7, here is the recipe

Hot Pepper Jam from Gabi

How sharp is it after all? Hot or moderate jam?

[Alexandra]

Alexandra, it really depends on the pepper. A couple of weeks ago I did adjika, so I put almost double the norm of hot pepper, I had some weak one. But for this jam I got a very hot pepper. If the husband and borschik gnawed that pepper calmly, then this one would bite in tiny pieces. Therefore, the jam turned out to be quite spicy. But I can eat this, because it is already "diluted" with salad peppers and apples.
IMHO And if you smear it with meat, then the pungency will decrease a little more, it will be just right

I really want to taste this dish.

[Gaby]

Gaby
I slipped through the topic of sauces, I didn't see anything like that, so I put out the recipe

Likusya, but it's okay - let it be your version in sauces, because there are so many recipes that sometimes you can get lost.

Alexandra, thanks.

girls, if I'm not mistaken this sauce from Korean cuisine .. super thing and very expensive in the store ... he is my weakness ... thank you for the recipe ... and I overpaid so much ... in the east they love him very much with shrimps

oh girls, I forgot to add ... if anyone has such an opportunity, then you can replace apples with pineapple ... even if you buy in cans with syrup in a blender, beat and then add to the rest of the mass ... very spicy .. thank you again once per recipe

and it is also better to clean hot peppers with gloves ... and do not touch your eyes ...

["Hot pepper jam".]

Small wish.

The share of hot pepper in the given total volume of fruit and vegetable bookmarks (excluding sugar) is only 12%. Ie.this same pepper is more attracted to the seasoning than to the main product.

As a result, I believe that the indicated dish should be called something like "Hot pepper jam". And then somehow the name in comparison with the content gives off an advertising gimmick.

Nothing personal, the sauce is really interesting ...

["Jam with 12% red pepper constituent"]

uh huh, but you can also call "Jam with 12% red pepper constituent", well, so absolutely without any advertising gimmicks! only Her Majesty the Mathematician!

[acuity]

Wow, that there is already a dispute over the name
Pepper is one of the two important components of jam, although there is only 12% of it here (glory to the Great Mathematics), sweetness is clearly felt in the taste and acuity.

and it is also better to clean hot peppers with gloves ... and do not touch your eyes ...

in this recipe it does not need to be peeled, the seeds burn all the pungency
But you really need to cook over low heat, firstly, I had a small portion and the liquid would have boiled away quickly (so it turned out to be thick) and secondly, the throat twitches a little from hot pepper during cooking. I breathed somehow unsuccessfully over the steam and already coughed

["Jam with 12% red pepper constituent"]

uh huh, but you can also call "Jam with 12% red pepper constituent", well, so absolutely without any advertising gimmicks! only Her Majesty the Mathematician!

and my husband, looking at this recipe, began to calculate the percentage of hot pepper. It's funny!

since there is such a vigorous discussion of pepper ... I want to share how they harvest in Lebanon ... separate m with a recipe for laziness to expose, and there is no time to take a picture ... maybe someone will come in handy while the season of pepper is still and the rainy season has not begun ...
SPICY PEPPER in Lebanese style (preparation for the winter - great for borscht. Sauces ... I personally use spicy "shanklish" for cottage cheese)
I didn't know before that you can mix spicy with Bulgarian (then just a bomb in aroma and taste, especially in sauces)
so, take in such a proportion that your stomach would withstand the sharpness. peel off the stalk and seeds ... scroll through the meat grinder twice, preferably with the smallest nozzle ... put it all on a tray, add a pinch of salt, mix and put in the scorching sun ... for several days, depending on the thickness of the layer and juice ... and so you mix it a couple of times a day ... and all this should cure to a jam state ... then put it in clean jars, tamp it tightly ... just to be sure, you can pour olive oil on top ... I've been standing like this for a couple of years and does not spoil ... that's all ...
if you make a sauce for meat from it: take a spoonful of dried pepper, squeeze out one medium lemon and a couple of tablespoons of olive or other vegetable oil ... in general, you can use it everywhere !!!
I hope someone will find this recipe useful !!
Best regards from Lebanon

[katerix]

Thank you katerix, I will also try to make your Lebanese pepper, otherwise I have about 10 pieces of peppercorns left, though green and it needs to be processed, we won't eat so much raw. I have already twirled 2 small jars Canned bitter pepper

Well, I already boiled my jam, because the sugar was dissolved, and the bubbles appeared, although 4 hours had passed from the time of filling. I was afraid to leave it until morning, I boiled it. But, I won't be me ... I ... that ... the portion is double

[matroskin_kot]

... I have ... that .... the portion is double

Smart girl matroskin_kot! We are waiting tomorrow, from the report
A double portion from mine or from the original?

I certainly don’t practice it by the piece ... I buy 15-30 kg of raw pepper at once ... the yield is not great, but it is not very much consumed either (if for myself) .... the last time I took somewhere 9kg of live pepper, after drying, an almost full 2-liter jar came out ... but the color is incomparable! in order for the mayonnaise jar to come out, I think a couple of kg of peppers are needed ... and preferably not very juicy, maybe even overripe ... the process will pass faster

[matroskin_kot]

Smart girl matroskin_kot! We are waiting tomorrow, from the report
A double portion from mine or from the original?

Yeah,. From the original ... There was such an "orphan" saucepan ...Am I a normal person? BUT? Suddenly, they won't eat?
Py. Sy.
I boiled it for the second time, I tried it. It seems that the pepper is a bit too much .... But, the taste is like pear jam ... I wonder how I am now, "under what sauce", for the pun, sorry, will this sauce be legalized? Rather, the amount ... The nephew eats very spicy but - and he is too much ...
Tasty, no doubt ... I will go on a visit with this sauce ...
Py. SY. again.
My jam sauce has cooled down, the bitterness has decreased significantly !!! Vkusnooo! But, still, undercooked. Let's continue ...

I certainly don't practice it by the piece ... I buy 15-30 kg of raw pepper at once ...

What is it - bitter or salad?
By the way, people and how much do you have peppers? I took a red Bulgarian 10 hryvnia a kilogram (this is a dollar and a penny), and a bitter one - at a hryvnia apiece! 20 hryvnia, and even 300 grams of pepper was not. golden seaming turns out.

And I thought that our vegetables are expensive. Yesterday I took red pepper for 50 rubles, which is 14 hryvnia (approximately), and on Saturday - 9, 8 - your hryvnia ..., and bitter - 120 rubles. per kg is 33 hryvnia.

And we call this sauce adjika, although we also add salt. Delicious with a kebab!

What is it - bitter or salad? Shocked
By the way, people and how much do you have peppers? I took a red Bulgarian 10 hryvnia a kilogram (this is a dollar and a penny), and a bitter one - at a hryvnia apiece!
yes, it's certainly expensive for you bitter ... I take a box of 3kg for 2.5ue ... and in Turkey it is even cheaper ... by the way, whoever goes to Turkey can be there ready to buy right away ... just don't know how to use them. ... that's where I bought the same only from sweet ... in Lebanon, a kg of dried pepper costs 10-12ue

We have salad red for 12 UAH / kg, and spicy for 17-20 UAH, and it comes out so decently

And I marinated the meat in a mixture of "jam" and sauerkraut ... Tomorrow I will fry

girls, if you do for a family, then for the winter you have more mayonnaise jars of the finished product and you don't need ...
if you peel the pepper and wither, the output will be 1: 5, 1: 6
I do in such a quantity, because it leaves me at work ... and if you use more teaspoon for sauces at a time and you do not need it (especially if from hot pepper), and the color and aroma in food is felt much better and tastier than dry ground ...
I tell you how I use:
in Lebanon, they even eat spicy and salty cottage cheese ... they bake it on leshki, the so-called manush, or cook further shanklish (dried cottage cheese, something like cottage cheese-cheese. stay here)
Components: low-fat cottage cheese, hot cured or ground red pepper to taste, salt a little more than you like ... rub it all well with your hand, turning it into a one-sided mass ... sculpt koloboks, put on a tray and in the sun for two days .. when it dries well, you can put it in the refrigerator ... it's called arish-shanklish (curd shanklish). it is served in a saucer sprinkled with mash with kuzhut and olive oil, flat cakes and tea ...
you can also cook the dried cottage cheese, close it first in a paper bag, then in cellophane, then in a container that is tightly closed and in a warm place for two months ... the balls should become moldy and softer than they were laid down ... then they are washed from mold or peeled off with a knife under running water ... wrapped in a mash, poured with oil and served ... stored in the refrigerator ... well, this is a very specific product !!! and the first option is very suitable for our Ukrainian area ... I have little children very much, even more than cottage cheese with sugar

otechik (just don't laugh, I myself know what it looks like, I just made it from green bitter and green sweet peppers) I took 7 (seven) bitter peppers (well, we love spicy) The taste exceeded all my expectations. Super synthesis of spicy, sweet and sour. I will do it with paprika too. By the way, in Selpo bitter pepperoni took 10 hryvnias. for 1 kg (like the second grade), and was 15 UAH. Shara compared to market prices!

🔗

[iiirrraaa]

Super synthesis of spicy, sweet and sour.

My sourness is not felt at all. iiirrraaa, You probably put more vinegar or the apples were sour?
I'm glad I liked the recipe. Eat for health

Girls, tell me, will the frozen bitter pepper go for this recipe? Simply, I made adjika and I had 5 peppers left, it seemed like I wasn’t going to cook anything with hot pepper anymore, it was lying in my kitchen and began to wither. And I decided to put it in the freezer.
Won't I spoil this jam for them?
And one more question: will Antonovka apples fit?

[Olima]

Olima:
I, personally, often hide fresh peppers in the freezer !!! and it perfectly retains its taste, especially if you use it for something ... I will even run frozen even more through a meat grinder than this - less dirt ...
and than Antonovka can be bad? my granny only put her in conservation !!

Girls, tell me, will the frozen bitter pepper go for this recipe?

I did just from Antonovka. I think the sourness in my jam is precisely because of this type of apple.

in winter I often use frozen hot peppers for adjika. Well, less juicy and less aromatic, and does not affect the taste of the product.

[LLika_7]

Well, I’m finally with the report. Did a double portion, do it, do it.
My apples and peppers were very juicy, so the jam turned out to be a little thin, but it doesn't matter. The taste is, of course, very, very original. When cooking, I always wanted to make a test, but so that a whole spoonful, but none of the households wanted to risk it.

This is how much I got from a double portion, and what has already been eaten on plates.
LLika_7Thank you for the interesting recipe

Girls, and my husband has already eaten all the jam that I cooked and showed in the photo report in the previous message.
I ordered to do it for the winter, now I'm going to cook a portion in 10 times the size

[Olima]

And we already had ours, but my portion was miniature
Olima, since everything is eaten so quickly, stock up on a large, oooh portion, otherwise the new harvest of vegetables will not be soon

And please write a report on the new jam, after all, there can be different apples and peppers, how is it reflected in the taste?

[LLika_7]

LLika_7, I will make a report. I myself am afraid that this time I will not fly with the apples. That time there was Antonovka, and this time there was a snowy Calvin, but the apples are sour. Okay, what will be, will be, all the same, everything is already marinated until tomorrow

Lika, I want to make this jam, but only red wine vinegar is available. Can I go with him or run after white?

I think you can. The jam is red, which means that the color from red wine vinegar will not suffer, and even more so the taste. My neighbor did, but the apples were sweet, so she poured 9% table vinegar.

Thanks, I will try.

Girls, bitter pepper behaves beautifully strung on a thick thread! And it does not take up space in the freezer, and is always at hand (for the husband to the borscht), and in the kitchen such a low looks even very!
Thanks for the recipe, I will do it, the peppers have not grown by measure.

The other day I cooked it - though I didn't have vinegar and star anise, but it turned out all the same - super! Thanks for the recipe!

I will do, the peppers have not grown by measure.

and with us - rub a piece, I deeply grieve.

Thanks for reminding me for the recipe. This year I will definitely do it. We have hot pepper 18 UAH. Kg

I took a double dose. It's all good, but too sweet for me.

[Irina]

I also do it, but I noticed late that this recipe was weighed. I will unsubscribe in two recipes. The bell peppers were red and hot-green. The color is still motley, let's see what it will turn out later. I made 1.5 servings from a large recipe, it turned out a bowl of pepper mass Irina, put in less sugar a bit.
Thanks for the recipe

So I regret not putting in half the sugar. It is so sweet to me that it is impossible to eat. If only drop by drop for flavor is added to a spread when baking meat or to marinades, salads instead of sugar.

I also felt very sweet)) I realized that in this form it will not work for me ... I thought, thought and added there grated cherry plum and a little salt, and also basil and celery .. In short, in the final I got an option sweet and sour sauce. Now he will go with me)

[Lady Drive]

Lady Drive, and how much cherry plum and salt were added?