This jam with an unusual sweet and spicy taste will become your secret find! Serve it with cheese or meat, and if you don't want to can it, just make a small batch and store it in the refrigerator for up to 7 days.
Ingredients
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sweet pepper - 2 kg
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sugar - 600 g
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chili pepper - 5 pieces
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salt - a pinch
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water - 100 ml
Preparation
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Clean the peppers and cut them into large pieces.
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Place them in a pot, add sugar, salt, and water. If you want a spicier version, use more hot pepper.
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Cook the peppers for about 1.5 hours over low heat. Stir at least once every 5 minutes to prevent the dish from burning, until almost all the liquid has evaporated.
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Remove the pot from heat and blend the contents with an immersion blender until smooth.
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Pour the resulting jam into sterilized jars.
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