Chili pepper jam is common in the southern regions of Italy. It is boiled, rolled into jars and opened only after 1.5-2 months. It takes so much time for the jam to infuse and the tastes to combine. Try it and you will plunge into the magic of Italian cuisine!
Ingredients
- Chili pepper - 500 g
- Bell pepper - 2000 kg
- Sugar - 1 kg
- Wine (red) – 200 ml
- Salt - 10 g
Step-by-step cooking recipe
Peel the Bulgarian and chili peppers from the seeds, stalks and cut into small pieces.
Place the blanks in a deep saucepan, add sugar, wine and salt.
Cover with a lid and cook on low heat for 1 hour.
Puree the mass with an immersion blender.
Put on a slow fire and boil for another 20-25 minutes, stirring frequently.
Arrange the hot jam in clean, dry jars, roll it up and wrap it with a warm blanket.
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