Chili jam – an Italian food preservation recipe, yes, exactly a food preservation, since chili jam is most delicious after it has been infused. The jam will be ready for use in a couple of months, then all tastes will combine. This unusual jam is very popular in Calabria – this is the administrative part of Italy, which is located in the southernmost part of the Apennine Peninsula. The full name of this recipe is Marmellata di peperoncini piccanti. In this part of Italy, hot peppers are very common and very interesting and unusual dishes are prepared from it, one of these recipes is hot pepper jam. Chili jam is prepared in almost every family, and it is served with cheese, which cheese is more suitable with jam, you decide, but smoked or fresh ricotta is preferable. Soft and creamy cheeses can also be served with jam, lovers of mature and aromatic cheeses can serve pecorino cheese with jam, try, experiment and look for your taste.
Chili jam ingredients
- Hot pepper 200 g
- Bell pepper 800 g
- Sugar 500 g
- Red wine 50 ml
- Salt 0.5 tsp
Chili jam recipe
To cook a Italian cuisine recipe chili jam, prepare jars in advance for storing the jam. Jars are well washed and sterilized. Wash the chili and red bell peppers, remove seeds and partitions and cut into small cubes.
Mix the chopped peppers and place in a saucepan. Add sugar, salt and wine to the mixed pepper. Mix everything well and put on low heat.
So that the future jam does not burn and does not boil much, it is best to cook it on a divider. Cover the peppers with a lid, but not tightly so that the steam can escape, it is best to use a lid with a steam outlet. Cook the peppers for 1 hour.
When the pepper is well softened and cooked, you need to make mash from it. Mash can be made with a mixer, blender or grind through a sieve. The mass must be completely homogeneous and thick.
Put the pepper puree back into the saucepan and put on low heat. Stir constantly to cook the jam until thick, about 30-40 minutes. Transfer the prepared jam to sterilized jars, cover with lids and sterilize for 15 minutes for 0.5 liter jars. Cork jars with chili jam, allow to cool under a blanket, and then move to the pantry for further storage.