There hot pepper jam it’s a easy recipe, perfect for accompany meats and cheeses, but also on croutons and canapés. A simple preparation that can be customized according to the desired level of spiciness.
Ingrediants
- 250 g of fresh hot peppers
- 350 g of red peppers
- 500 g of granulated sugar
- 1 cup of red wine
- 1 cup of water
There hot pepper jam it’s a easy recipe, very common in Calabria, where chilli is a product of excellence and is widely used in the kitchen. Among the jams, preserves or marmalades to be made at the end of the summer, to be consumed later in the winter, this is undoubtedly particular, especially appreciated by those who love spicy.
There are several versions, linked precisely to the degree of “hot” taste you want to obtain: in this one that we propose, we have also combined the chillies with Red peppers and a little bit of Red wine, in addition to the sugar, to give the jam a pleasant spicy but not pungent flavor. To sweeten, there are those who also use honey, and for the sweet and sour note, instead of red wine, apple cider vinegar is used.
It goes well with meats and cheeses, but you can also spread it on croutons and canapés. If stored correctly in sterilized and tightly closed jars, it resists several months, so much so that it can also be enjoyed at Christmas!
OTHER TASTY RECIPES: Pepper jam, Cardamom green tomato jam, Tomato jam
How to prepare: Hot pepper jam
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
1h and 5 min
- Portions
-
4 – 6
How to prepare: Hot pepper jam
Making hot pepper jam is simple. First, wash, dry and cut the peppers in half using protective gloves and remove the stalk, seeds and filaments.
Wash, dry and clean the peppers, removing the stalk, seeds and filaments here as well, then cut them into small cubes. Collect the peppers and chillies in a large saucepan.
Add the sugar, water and wine, then bring to medium-low heat and cook for about an hour, stirring frequently and monitoring cooking.
As soon as the mixture begins to appear thick, remove from the heat and blend everything with an immersion blender. Return to the heat and cook for a few more minutes. When pouring a teaspoon of jam on an inclined saucer, the mixture will resist slipping, turn off and remove from the heat.
Transfer the boiling jam into sterilized jars, cap them immediately and turn them upside down, letting them cool completely to form the vacuum. The hot pepper jam is ready to be eaten immediately or stored.
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