Red chili jam

Category: Blanks
Red chili jam

Ingredients

Chili pepper 200 grams
Sweet red pepper, with thick walls 450 grams
White sugar 500 grams
White wine vinegar 300 ml.

Cooking method

  • Peel the chili peppers, rinse quickly under water. Cut into pieces.
  • If you need a sharper jam, do not remove the seeds. Or increase the amount of chili peppers.
  • Peel and wash sweet pepper, cut into pieces.
  • Sweet peppers in this recipe serve to create a mass of jam, its density, so it is advisable to use thick-walled, dense peppers, in which there is a lot of pulp. And the red color of the pepper will give the jam a beautiful red color.
  • Red chili jam Red chili jam Red chili jam
  • Combine sugar, vinegar, chili and bell peppers in a saucepan.
  • Red chili jam
  • Bring to a boil, reduce to very low heat, and boil the pepper until soft. Beat the mass until smooth, until puree. Boil the mass until thick, the state of jam, about 50-60 minutes. And periodically stir the mass so that it does not burn.
  • There won't be a very thick jam.
  • Red chili jam
  • Pour the prepared jam into jars, close the lids and cool.
  • Red chili jam
  • Red chili jam
  • Red chili jam
  • Red chili jam

Note

It turned out very tasty jam!
Bon appetit, everyone!

Helen
Stunned !!!!!!!!! Again I have to run for pepper ... I will definitely do ...
Bridge
Pancake! We just finished red sweet in the store. Now they will bring an imported one for a lot. Okay, I'll think of something.
Admin

Girls, everything is for you, darlings!

This is called "read the entire list, please" How much more pepper in the fridge to keep
Elena Tim
Wow, what a krasaffik!
Tan, is he straight acute, acute or painful?
Helen
Quote: Elena Tim

Wow, what a krasaffik!
Tan, is he straight acute, acute or painful?
well, a roll ... with pancakes ... probably more or less !!!!!!!!
Admin
Quote: Elena Tim

Wow, what a krasaffik!
Tan, is he straight acute, acute or painful?

Linen, THANK YOU!

It will be painful! Very tasty, I always want to smear on something, or I keep licking a spoon just because it's chili - a lot of low
We make the sharpness for ourselves, or leave the grains with membranes (tear out the eye), or increase the amount of peeled
Elena Tim
Oh, Tan, it just dawned on me - after all, this is a completely universal jam. You can not just use it on something, but also use it in other sauces or even in a marinade! There, sugar will definitely not be superfluous, rather the opposite - for example, if you add this jam to the marinade for spicy wings, instead of the purchased chili sauce with different E, then it, under the grill or on the fire in the grill, will create on the surface of the wings a completely freaky caramel-spicy, glazed crust!
Lord, I already envy myself!Red chili jam
Helen
Quote: Helen

Stunned !!!!!!!!! Again I have to run for pepper ... I will definitely do ...
Here I am lying! she promised to run away ... but she didn't run away ... Now I put it in the Plan !!!
Admin

But delicious! I will still close
Irishk @
Well, very tasty jam, I used to make it (according to a recipe from another forum), fell in love and the jar was always in the refrigerator, I will still make it. And at work we drink tea with him, the recipe is simply incomparable
Admin
Quote: Irishk @
And at work with him drinking tea

Yeah, I also tried it - delicious! Or for cheese as an additive
svetlana)))
Girls, vinegar 6% white wine?
Admin

No, these are different vinegars.
Wine from grapes, 6-9% from vinegar essence.
svetlana)))
Quote: Admin
No, these are different vinegars.
Wine from grapes, 6-9% from vinegar essence.
Today I bought 6% white wine vinegar, didn't you need this one? Italy 160 rub 0.5 l
Admin

Sveta, I have no mention of the percentage of vinegar anywhere, take the one that is on hand, I do not see much difference in 6 or 9% or wine vinegar
svetlana)))
Quote: Admin
Sveta, I have no mention of the percentage of vinegar anywhere, take the one that is on hand, I don't see a big difference of 6 or 9% or wine vinegar
Thanks, it's already being cooked)).
Olga VB
Tanya, can you somehow describe the taste of this sauce? As for the pungency, it is more or less clear, but the main taste? Sweet and sour? Or is it more sweet? That is, will it go to meat?
Admin

Olya, spicy-sweet in moderation. That is, there is a taste of pepper, but not a burning taste, a pleasant taste.
I don't cook much of this sauce, a couple of 400 ml jars. and use it only as an additive somewhere.
You will not eat such a sauce-jam with tea, this is table jam. For meat, cheese, cottage cheese, pancakes and so on, in general, as a good food additive, a tasty addition
Olga VB
Thank you, Tanyusha
I bought all the peppers, but how best to cook, until I decided. Here I will either make adjika, or this jam, or a hybrid of one or the other
Then I will report that as a result I wound up
Admin

Ok, good luck! Olya, I hope you like it as well, as a tasty addition
Tatka1
Red chili jam
Tanya, I brought you my report. I made half a portion for the sample and regretted it, I had to do it twice. It's delicious!) Thanks for the recipe! I went to the girls in the Gazebo, I'll take it!))
Admin

Well, here - and you doubted the taste! It's not too late to cook
Tanyusha, to your health!
Helen
Here I am with you, Tanyusha ... delicious ... I anointed my husband a roll with butter, and on top I anointed this jam .. he eats .. and I ask., How? and what kind of jam? he did not understand that it was pepper ... it turned out like these 7 jars, from under baby food ... Maybe I will still do it .. I had apple cider vinegar ...
Red chili jam
Admin

It means really tasty and worthy jam, if the husband did not understand anything
While there is autumn ground pepper, you can still cook jam

Lena, to your health!
Helen
Quote: Admin

It means really tasty and worthy jam, if the husband did not understand anything
While there is autumn ground pepper, you can still cook jam

Lena, to your health!
required !!! tomorrow I will buy gogashars for this ... they are even fatter ..
kubanochka
Well, I'm with a report ...

Red chili jam

Red chili jam

Red chili jam

and that's not all ... Ready for winter ...
Helen
Quote: kubanochka

Well, I'm with a report ...

Red chili jam

Red chili jam

Red chili jam

and that's not all ... Ready for winter ...
and it's all chili !! ??
Anatolyevna
kubanochka, Len, I really like your supplies!
Admin
Quote: kubanochka

Well, I'm with a report ...

and that's not all ... Ready for winter ...

Linen, I feel flawed next to your banks It seems like "I can't do that"
Yes, it seems like I don't need so much, but all the same ...

So, today my daughter came for the banks, took her share

====================

In general, you would have a separate topic for your banks ALL !!! put on display
Do you want me to open a separate topic like "canned praise"
kubanochka
Quote: Helen
and it's all chili !! ??
Of course!
Quote: Admin
Yes, it seems like I don't need so much, but all the same ...
Here, today my daughter came for the banks, took her share
Maybe I, too, would not need so much if I had to buy. And he keeps growing, growing ... And the husband reminds all year that next summer he needs to prepare more, that he personally does not need anything else other than this jam, well, except perhaps ... and the list goes longer ...
No really, this jam is going with a bang here!
If only my daughters would come to buy jars of this jam ...


Added on Friday 16 Sep 2016 8:51 PM

Quote: Admin
you would have a separate topic for your banks ALL !!! put on display
So practically all recipes are Khlebopechkenskie. I am sure that many have no less jars, they are just crammed into the basement-garages, and I have storage space in the house. That's all.
Marika33
After all, I didn’t want to do anything, for the fifth time the banks were bought “for the last time”. Already rolled up so much. Duck no, I came here. There is gogoshary pepper and there is also a spicy pepper and there is a toad. I'll also make jam! Thank you, Tanechka, for the recipe!
Tanya, open the topic, let them know which hostesses are on our forum!
Admin
Quote: marika33
Tanya, open the topic, let them know which hostesses are on our forum!

Ok, I will - we will review our banks
AnastasiaK
marika33, yeah, try to do nothing here! ... One recipe is better than the other! The tomatoes are already drying, the salt of the gremolate is drying, now this jam is like this - you can't pass by. I will do the same tomorrow.
Admin, bravo for the recipe! Today I was just thinking where to attach the hot pepper - to dry it in oil or transfer it all to salt. And so it's jam on time.
Admin
Quote: AnastasiaK
Today I just thought where to attach the bitter pepper

Nastya, take a walk on this topic My games with peppers: with chili-bitter and sweet Bulgarian, as well as peppercorns
kubanochka
Exactly! I forgot that there are still such jars in the refrigerator
Bitter pepper in olive oil
Tomorrow I will take a picture and report to the topic
Lasto4ka
Tanya, can you replace wine with ordinary vinegar? Or is this "all the salt"?
Admin
Oh, and this pepper in oil is just a lifesaver where you need it and always at hand And it doesn't taste too bitter - it's delicious
Admin
Quote: Lasto4ka

Tanya, can you replace wine with ordinary vinegar? Or is this "all the salt"?

You can apply the usual
But in preservation I prefer apple, wine, they will taste more pleasant
Marika33
AnastasiaK, showed her husband the cans of the Kubanochka, said: must be done, try. Until I saw it, I said, don't.
So I showed him one recipe, and we have so many of them in a day, you don't have time to look through! but I want to cook everything
Olga VB
Tanya, girls, I really was going to implement this recipe, I prepared a Bulgarian pepper, but the catch came out: I was treated to chili with green, and it is much more vigorous than red. True, he was almost completely blushed. That is, it was yellow-green-reddish, but lay down and became almost completely red.
What to do? Is it better to reduce its amount per recipe, or is it better not to risk it at all, use green for something else, and still buy red? I want to do this sauce tomorrow.
AnastasiaK
I report - I did half a portion, since the chili gained exactly 100 grams (net weight without seeds and tails). It turned out to be very convenient to cook in a multicooker. Set 50 minutes, 85 degrees. The lid is removable, it is also convenient - put it aside. It was boiling for itself on the sly, gurgling very delicately. It boiled down and even got gelatinous. The taste and smell of red currant. It turned out very, very spicy, apparently the chili turned out to be real.
Red chili jam
Very interesting jam! I look forward to how we will apply it.
Helen
Quote: AnastasiaK
It turned out to be very convenient to cook in a multicooker.
I also cooked in a multicooker-pressure cooker Oursson ...
Admin
Quote: Olga VB
What to do? Is it better to reduce its amount per recipe, or is it better not to risk it at all, use green for something else, and still buy red? I want to do this sauce tomorrow.

Olya, I love the harmony of food colors in cooking. If the pepper is red, then everything red should be and will look beautiful in the jar and on the table.
Green pepper is also suitable, but green bell pepper after heat treatment has a "dirty" appearance, not appetizing, for my taste and appearance

You can combine green with red, yellow and so on ...
If the chili is very hot, put it in a smaller amount. Or more, if bitterness is needed.

For my taste, my recipe turned out to be good, only in moderation

I also love this pasta, I cook it every year:

Red chili jamSpicy table cherry tomato marmalade
(Admin)

Olga VB
Thank you, Romochka!
I have everything red in color, it's just a variety that is green, has already reached the red condition.
I went to create, the most interesting is what happens!
GuGu
Wow, I muddied a double portion .. while at the first stage, it is boiled, it smells like vinegar (I took apple cider 6%) there is a lot of liquid, now I'm going to blender .. Tanyusha, and seeds from sweet peppers can somehow be used, I used to always throw it away without hesitation, but now the thought arose to add when chopping tomato chips
Admin

Natasha, I do not use, they are too vigorous for me, my throat is sore right away

If you're not afraid, throw it on chips
GuGu
Yes, I will try to add a little when cooking tomato crumbs, oh, my cabbage soup will be vigorous in winter !!!
My mass thickened after punching, but I didn't cook it, I broke it not to homogeneity ... there are many visible inclusions, then I'll have to punch it again.Thanks for the recipe !!! Licked-tasty and sweet-spicy
Admin

In winter, share what came out of ordinary cabbage soup, how tasty and vigorous!
Natasha, to your health!
Nelja
And I cooked the poison While I was cooking, there was a glass of water next to me, my throat sore even when cutting the pepper. The hands were bitter and burning for another day. At first, I approached the banks, tried to see if they had eaten them by accident: girl_haha: Sharpness is crazy! I now have enough of it for a couple of years! Tanichka, thanks!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers