Hot pepper jam

Name: Hot pepper jam
Ingredients: 1000 ml vinegar; 1 kg sugar; 600 g red hot peppers; 400 g capia peppers or gogosari

Jam - Hot pepper jam by Savina E. - Recipia

Hot pepper jam starts with vinegar and sugar simmering on their own, then red peppers cook in the syrup until it turns into a sweet-and-sour, spicy preserve. Capia peppers or gogosari round out the flavor, and the syrup thickens until it coats the strips. I choose fleshy red peppers with unbroken skins. Preparation: 30 minutes. Cooking: 50 minutes. Resting: 3 hours. Total time: 4 hours and 20 minutes. Servings: 50. Approximately 80 kcal and 0.4 g protein per serving.

Ingredients

1000 ml vinegar
1 kg sugar
600 g red hot peppers
400 g capia peppers or gogosari

Preparation

1. Wash the peppers and dry them. Put on gloves, remove the seeds and ribs, then cut the peppers into small strips. 2. Put the vinegar and sugar in a pot and bring to a boil. Boil for about 30 minutes, with the kitchen well ventilated, until a syrup forms. 3. Add the peppers and boil for another 20 minutes, until the jam sets. Dip a teaspoon into the syrup and lift it out: no more than three firm drops should fall from it. 4. Pour the hot jam into sterilized jars and seal them airtight. 5. Cover the jars with blankets and leave them for about 3 hours, until completely cool. Then put them in the pantry.

Notes

Keep sealed jars in the pantry. Once opened, keep the jar in the fridge and use it within 3 days. You can make it a day ahead; once cool, the jam settles and is easier to portion. Choose red hot peppers that are fleshy and firm, with no soft spots. Capia peppers and gogosari have different shapes, so cut the strips to roughly the same width. If the peppers are very small, removing the ribs may take longer. Foam may form on the surface as it boils; skim it off with a spoon before filling the jars. For smaller pieces, cut the strips crosswise after cleaning them, without turning them into a paste. I serve it with roast pork or chicken, or alongside a plain omelet.

Frequently asked questions

Can I replace the vinegar with apple cider vinegar?

Yes, use 1000 ml all the same, with an acidity of 5%.

How can I check if it has set without a teaspoon?

Put a small plate in the freezer for 10 minutes, then drop a little syrup onto it. If it holds its shape once cool, the jam has set.

What should I do if the syrup is still thin after boiling?

Boil the jam for another 5 minutes, then check the drops again. The peppers may release liquid, so watch the syrup, not just the strips.

Can I use green hot peppers?

Yes, but the jam will be less red, tending toward olive green. The flavor will also depend on how hot the variety is.

How do I make half a batch?

Use 300 g hot peppers, 200 g capia peppers or gogosari, 500 ml vinegar and 500 g sugar. Check whether it has set after the first 30 minutes, since a smaller pot may change the pace of the simmer.

Hot pepper jam

Ingredients

Preparation

Notes

Frequently asked questions

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