The pepper jam with a sweet and sour hint and heavenly taste is one of those recipes you make by chance and then it remains written in your notebook because it’s so good.
I recommend pairing it with aged cheeses like Pecorino from Pienza and blue cheeses like Goat Blue.
Once again, I recommend you try the recipe and as always, I look forward to your opinions on my Instagram @isaporidicasa.
Ready to start? I’ll be waiting for you in the kitchen and on my Facebook pageHERE
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 2 jars of 250 grams
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.1 lbs peppers (red and yellow)
- 3.4 oz white wine vinegar
- 7.1 oz sugar
- 1 pinch salt
Tools
- 2 Jars 250 grams
- 1 Saucepan
Steps
Wash and dry the peppers well, cut them in half, remove the stem, seeds, and white filaments. Cut into strips.
Place in the saucepan with the white wine vinegar, sugar, and a pinch of salt. Mix carefully.
Put on the stove and bring to a boil, then lower the heat and cook for about 30 minutes
When the peppers have softened, blend with an immersion blender. Continue cooking, stirring frequently, until the jam thickens.
To check if the jam has reached the ideal consistency, drop a few drops from a spoon onto a saucer; if the drop remains compact, it means our jam is ready
Pour the still hot pepper jam into previously sterilized jars; I recommend following the guidelines of the Ministry of Health for correct sterilization and pasteurization. Close the jars with sterilized lids. When the jam has cooled, store in a dark, dry place. You can use it immediately, and its shelf life is 2 months. Once the jar is opened, consume the jam within a week and keep it refrigerated.
If you want your pepper jam to last longer, you can pasteurize it. Boil the jars in a water bath for 30 minutes in a pot full of water, wrapped in clean towels. This way, you can store the jam for about a year. Again, I recommend following the guidelines of the Ministry of Health.
