Pepper jam Mini zuccotti panettone with coffee custard cream

There pepper jam it is a preserve that lends itself to tasty combinations with cheese, ideal for appetizers And appetizers delicious; equally tasty with main courses of meat or fish. A easy recipe, summery, to be prepared with sweet and meaty seasonal peppers and to be enjoyed all year round.

Ingrediants

  • 1 kg of red peppers
  • 500 g of granulated sugar
  • 50 ml of red wine vinegar
  • 1 pinch of salt

How to prepare: Pepper jam

There pepper jam it is a sweet and sour preserve to eat as an accompaniment to savory dishes. The most usual combination is the one with i cheeses: playing with the different types and seasonings you will obtain irresistible flavor combinations.

A winning idea for the hour ofaperitif, for example, is to serve a platter of mixed cow, sheep and goat cheeses, together with a trio of compotes: this one with red peppers, pumpkin jam and green tomato jam.
And as daring as it may seem, we advise you to try the pepper jam with meat: roast game but also a succulent Florentine steak.

The recipe for pepper jam is definitely easy and the ideal season to make it is summer, when the peppers are tastier, sweet and meaty. The only real precaution to follow is to use the suitable containers which must be well cleaned, sterilized and equipped with hermetic lid.

So take advantage of fruit And summer vegetables, and the recipes of the Silver Spoon, to prepare preserves to be enjoyed all winter. Some examples? The super classic Peach Jam, the one most loved by children, Strawberry Jam or Pickled Peppers and Aubergines in Oil.

OTHER TASTY RECIPES: Tomato jam, Fig jam, Green tomato jam with cardamom

Easy execution Preparation time 10 min Cooking time 45 min – 50 min

How to prepare: Pepper jam

Preparation Pepper jam - Phase 1

Preparation Pepper jam - Phase 1

To make the pepper jam, start washing the vegetables and then eliminating the stalk, the seeds and the internal white parts. Cut them into small pieces and place them in a saucepan together with the sugar, vinegar and salt. Put on the heat over medium heat and stir until the sugar has dissolved. Cook the jam for about 40-50 minutes, turning from time to time so that it does not attack and eliminating the foam that forms on the surface with a skimmer. Blend using an immersion blender (paying attention to splashes).

Preparation Pepper jam - Phase 2

Preparation Pepper jam - Phase 2

Check the cooking with a saucer that you have placed in the freezer. Pour a teaspoon of jam on the saucer, tilt it and, if the drops do not drip, the jam is ready and gelation has occurred correctly. Pour the boiling jam into 4 pre-sterilized and dry glass jars. Close with the relative lids and turn the jars upside down, leaving them to cool and rest until the following day. After the rest time has elapsed, check that the vacuum has formed (the center of each lid must be concave and by pressing with a finger you should not hear the infamous “click-clack”). Keep the jars of pepper jam in a cool and dry place, preferably in the dark, until ready for consumption.

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