Jam of spicy chili peppers, unusual I would say, try it with cheeses or simply spread on toasted whole grain bread. Easy to prepare, you will be surprised by the sweet taste with the spicy kick, very pleasant on the palate, and together with soft and fresh cheeses. Personally, I prefer it on more aged cheeses. The first time I experimented with the recipe, I remember it was 8 years ago, as evidenced by the photo with the publication date of the recipe. Since then, every year at the end of the summer season, I prepare the spicy chili pepper jam and unfailingly gift it at the first opportunity to friends and family who appreciate this bold and strong flavor.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 228.55 (Kcal)
- Carbohydrates 58.97 (g) of which sugars 56.63 (g)
- Proteins 1.19 (g)
- Fat 0.28 (g) of which saturated 0.05 (g)of which unsaturated 0.15 (g)
- Fibers 1.98 (g)
- Sodium 160.33 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz spicy chili peppers
- 1.75 lbs red bell peppers
- 2.5 cups sugar
- 3.5 tbsp red wine
- 1 pinch salt
Tools
- Gloves
- Cutting board
- Pot
- Food mill
- Bowl
- Ladle
- 3 Jars
- Spoon (I use a wooden one)
Preparation
Clean the chili peppers by cutting them in half and removing the seeds with the central white filament. Remember to wear gloves!
Clean the sweet bell peppers and cut them into pieces, add the wine and sugar.
Add the cleaned and chopped chili peppers and a pinch of salt.
Cook on low heat for an hour, stirring often to prevent sticking.
Use the food mill to remove the skins and reduce the jam into a cream.
Once reduced to a fine pulp, put the spicy chili pepper jam back on the stove and continue cooking for another 30 minutes.
Jar and seal the jam jars.
Upside down and in cold water, put them in a pot and boil for twenty minutes.
The spicy chili pepper jam is ready!
Special with aged cheeses.
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