Chili pepper marmalade
Votes: 5
Time: 40 min.
If you love sweet and savory sauces, you'll love this chili pepper jam. Make it at home using fresh sweet and hot peppers and preserve a few jars to keep this unique jam on hand. It can be served with a variety of dishes, spread on bread or crackers, used in salad dressings, or glazed on roasted meats for a glossy, savory crust. A cheese platter with chili pepper jam is a truly amazing flavor combination.
To make jalapeño jam indistinguishable from berry jam in both appearance and consistency, first simmer the peppers with vinegar to obtain a perfectly strained pepper essence. Then mix it with sugar and pectin. You can add red food coloring if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Jam
- 2 tbsp. pepper essence, recipe follows
- 5 tbsp. sugar
- 1 packet of liquid pectin
- Red food coloring (optional)
Pepper essence
- 1 and 3/4 cups white wine vinegar
- 1 and 1/4 cups of water
- 3 sprigs of fresh rosemary
- 2 cups diced and seeded red bell peppers
- 1 cup diced and seeded red peppers or jalapenos
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Recipes with similar ingredients: chili pepper, jalapeno pepper, wine vinegar, sweet pepper, rosemary
Cooking the dish according to the recipe:
- Pepper essenceCombine all ingredients in a large saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, until the peppers are soft.
Remove from heat and leave covered for 15 minutes. Try not to inhale the steam.. - Strain the pepper essence through a fine sieve or a cheesecloth-lined colander into a large bowl.
- Then strain the essence through a sieve lined with a coffee filter until it's as clear as possible. Refrigerate the essence for a few hours to allow any remaining particles to settle to the bottom.
- Strain the pepper essence one last time through a coffee filter, carefully scooping it from the bowl with a ladle, being careful not to disturb the sediment. Then pour 2 tablespoons into a large saucepan.
- JamHeat the essence and stir in the sugar. Bring the liquid to a boil and stir constantly for 1 minute. Stir in the pectin and bring to a boil again, stirring for 1 minute. Then stir in the food coloring, if using.
- Remove the pan from the stove and skim off any foam from the surface of the jam with a spoon. Pour the jam into sterilized jars, leaving 1 cm from the top, and preserve.
Author of the recipe - Anna Olson is a pastry chef and television host.
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