Chili Jam and Red Bell Pepper Recipe

I remember the first time I went to spend the summer in the Abruzzo countryside. I was delighted by the amount of fruit and vegetables around me. Abruzzo region is a ground rich in culinary delights, but I especially loved the way people cook at home. Over the years, I will carry the memories that have marked my way of cooking.

Therefore, surrounded by all these good things and fascinated by the intensity of aromas and flavours, I decided to prepare jams just to prolong the pleasure and take away with me, not just memories. I love jams with spices that are still not frequently found.

The first one I prepared was a success. The one with red bell peppers and chilli peppers grew in the field next to home. Of course, they were devil’s stuff, and we didn’t breathe the air of how strong they were. So it is right to refer to the indicated dosages, but about the chilli pepper, this recipe offers you a fairly delicate version; therefore, I leave it to you to manage the chilli type. Another important thing is to use gloves in treating chillies.

CHILI JAM RECIPE

Ingredients:

1 kg of ripe red bell peppers
200 gr of chilli peppers
500 gr of sugar
100 ml red wine
Pinch of the salt

Preparation:

Wash both red bell peppers and chilli peppers and remove the stem, seeds and white filaments inside. Cut everything into small pieces.

Put all ingredients in a saucepan, stir and cook over medium heat with the lid closed and stirring occasionally. It will take about forty minutes to complete cooking.

In the meantime, sterilize your jars and lids. It is usually done by immersing them in boiling water for 5 minutes, then extracting them with tongs and resting them upside down on a perfectly clean cloth. Also, put the iron ladle (narrow one) that you will use to pour the jam.

As soon as the jam is ready, pour it into the jars, ensuring the edges are perfectly clean not to compromise the vacuum. Close the jar, place it upside down and let it cool.

Store in a cool place away from the source of heat and light.
Optimal sterilization of the jars is essential for food hygiene.

Chilli and bell pepper jam go well with fresh cheeses such as ricotta or semi-seasoned young pecorino (sheep) cheeses.

Try also Onion Jam Recipe

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