Pepper Jam
Description
Perfect for winter pantry stocks. Pepper jam takes three days to make. The whole process can be roughly divided into three parts. My pepper jam recipe explains all of this—I tried to describe everything in detail. I made pepper jam for the first time using a recipe I found online. The first time I made a small batch, as they say, for a trial run... But the experiment was so successful that we’ll soon be making it on an industrial scale :)) Now I understand that I could have added a bit more hot pepper, since my family and I love spicy food. If you like it hot too, feel free to add more hot pepper than the recipe calls for. Good luck! The preserve is ready for winter storage.
Instructions
- 1
Step 1
Let's prepare all the necessary ingredients.
- 2
Step 2
Peel the apples and remove the cores. Cut into pieces of any size.
- 3
Step 3
Remove the seeds from the peppers and cut into irregular pieces.
- 4
Step 4
How you cut the peppers doesn't matter at all.
- 5
Step 5
Next, place the peppers in the vessel where you will cook the jam. Sprinkle with sugar. Leave to infuse until the next day. With that, the first part of the preparation is complete.
- 6
Step 6
The next day, the sugar should have completely dissolved, and the peppers and apples should have released their juice.
- 7
Step 7
Place the jam over the lowest heat and bring to a boil. After the jam has come to a boil, cook for another 45 minutes. If foam appears, skim it off.
- 8
Step 8
Then remove the pot of jam from the heat and use a blender.
- 9
Step 9
Using a blender, blend everything into a smooth mixture.
- 10
Step 10
Add allspice, cardamom, coriander, and wine vinegar (it's important that the vinegar is wine vinegar). Then return everything to low heat and simmer for about another 15 minutes. Remove the jam from the heat, fish out the spices, and leave until the next day.
- 11
Step 11
The third stage of making pepper jam begins with sterilizing the jars. Bring the jam to a boil over low heat and simmer for about 5 minutes. Pack the jam into sterile jars, seal tightly, and store. Done!