Hot pepper jam

Name: Hot pepper jam
Ingredients: 1 kg red hot peppers; 1 l 9% vinegar; 1 kg sugar

Jam - Hot pepper jam by Pompilia P. - Recipia

Vinegar and sugar simmer on their own for 30 minutes; I thought I’d try hot pepper jam, since it sets your mouth on fire. The red peppers stay in little pieces in a tangy syrup, and the membranes left on here and there bring plenty of heat. I prefer fleshy peppers with thick walls, not thin ones. Prep: 30 minutes. Cook: 60 minutes. Rest: 12 hours. Total time: 13 hours and 30 minutes. Servings: 25. Approximately 190 kcal and 1 g protein per serving.

Ingredients

1 kg red hot peppers
1 l 9% vinegar
1 kg sugar

Preparation

1. Put on gloves. Wash the peppers, halve them lengthwise, remove the seeds and trim away some of the membranes. Then cut them into small pieces. 2. Put the vinegar and sugar in a saucepan and boil for 30 minutes, stirring now and then, until the sugar dissolves and the syrup starts to thicken. 3. Add the peppers and boil for another 30 minutes, until they soften and the syrup thickens slightly. 4. Pour the hot jam into jars and seal them with lids. Wrap the jars in a blanket and leave them for 12 hours, until the next day. Store them in the pantry.

Notes

Choose firm red peppers without soft spots; smaller pods take longer to clean, and the variety affects the heat. I prefer fleshy pods with thick walls, not thin ones. Sometimes one batch is much hotter than another, even though the peppers look the same. The syrup seems thinner when hot and thickens as it cools. Serve a little alongside roast meat or in sautéed cabbage; store the cooled jars in the pantry.