Chilli jam for the winter
2 kg bell pepper or kapia pepper
- 1 kg of chili pepper
- 1 liter of vinegar
- 2 kg of bell peppers (or kapia peppers)
- 1 head of garlic
- 1.5 kg of gelatinous sugar
- 1 tablespoon salt
- Place 2 kg of bell peppers or capsicums in batches in the food processor, cutting them beforehand.
- Finely chop the sweet pepper pieces until you obtain a fine, paste-like composition.
- Transfer the resulting paste to a large bowl and continue the process until you finish the entire quantity.
- Use a protective glove before working with hot peppers to avoid unpleasant stinging to the skin and eyes.
- Add 1 kg of chili peppers, already cut and cleaned of veins and seeds, to the vertical blender.
- Crush them quickly, taking great care not to inhale the resulting strong fumes, as they are very irritating.
- Place a large saucepan on the induction hob and pour in 1 liter of light apple cider vinegar.
- Add the whole cloves from a head of garlic, the sweet pepper paste and the previously chopped chili peppers.
- Incorporate 1.5 kg of sugar with gelling agent, essential for a well-bound consistency, along with a tablespoon of salt.
- Turn on the stove to power 6 out of 10 and let it boil slowly at first, until the sugar dissolves completely without burning.
- When the mixture begins to boil, turn the heat up, turn on the hood, and boil for about 20 minutes, until it thickens.
- Take out a plate that you kept in the freezer for half an hour and put some of the hot mixture on it.
- Wait 5 minutes to cool, then turn the plate over; if the dish is well bound and does not fall, it is ready.
- Distribute the composition into washed and sterilized jars, placing at least one or two whole garlic cloves in each container.
- Tighten the lids tightly, place the jars upside down, and let them cool slowly until they reach room temperature.
- For added safety during storage, you can boil the jars in a bain-marie after filling them.
Chopping the sweet peppers
Chopping the chili peppers
Boiling the chili pepper jam
Checking consistency and filling jars
The chili pepper jam recipe is one that I absolutely love. I love jams, but we usually only associate them with desserts. How many of us haven't eaten sour cherry jam with butter on bread? How many of us haven't enjoyed semolina with milk and walnut jam? There weren't many sweets in childhood, so the ones our parents made were the best.
In addition, in my family, canning was a staple every year. It still is because my family always has a cellar full of jars of everything. My dad makes sauerkraut, assorted pickles. My mom makes zaccusca, jams and jellies. I also inherited the love for homemade canning and I make myself a small portion of each.
This chili pepper jam is perfect for dishes. It can be used on steaks, and meat in general. It's wonderful with cheeses, it goes perfectly in sandwiches. You can also add it to certain dishes, such as Asian ones, for example. Fortunately, it's also an easy-to-make, tasty and aromatic jam.
You need chili peppers, obviously. Red chili peppers are good because they give the jam a wonderful color. To keep it from being too spicy, I combined the chili peppers with bell peppers. You can also use capsicum or bell pepper. It can be any pepper that is not spicy. You can just use chili peppers, but the jam will be just as spicy as the pepper.
