Sweet Pepper Jam
How do you make homemade red pepper jam?
Cut peppers into strips and let them macerate with sugar, vinegar, and salt for a few hours. Cook the mixture covered for 10 minutes, then uncovered for 30 minutes until thickened. Pack the jam while still hot into sterilized jars, close them, and turn them upside down to create a vacuum and preserve for months.
This very easy jam is a sweet-and-sour delight to serve with a creamy semi-hard cheese, bruschetta (oven-toasted bread), or really, it is so tasty that it is wonderful even on its own. It can be used as an appetizer before our main dish on a special occasion; I assure you it will impress your guests. The secret is to use sweet peppers with flesh that is not too thick, such as long red peppers.
The screen will not turn off while you cook.
Servings: Makes 1 jar
Ingredients
- 1 kilo long red sweet peppers
- 450 g whole cane sugar
- 200 ml white wine vinegar or apple cider vinegar
- 2 teaspoons salt
Instructions
Wash and dry the sweet peppers very well. Remove the stems, cut them into quarters, and remove all seeds and white membranes from the peppers.
Next, cut them into strips that are not too thin (julienne).
Place the cut peppers in a pot together with the remaining ingredients.
Mix well and let marinate for 2 to 4 hours.
After the resting time, the mixture will have released plenty of juice.
Place the mixture in a pot and turn the heat to high.
As soon as it reaches a boil, cover and lower the heat to medium-low. Cook covered for 10 minutes.
After the first 10 minutes, remove the lid and cook for another 30 minutes, stirring often so it does not stick. When the liquid part reaches a thicker consistency (do not let it dry out too much), remove from the heat.
While the jam is still hot, pack it into sterilized jars.
Close the jar, leaving half a centimeter from the rim.
Place it upside down for 5–10 minutes.
Then place the jars upright; this creates the vacuum effect. Let cool, and they can be stored for up to 12 months (I could not say exactly, because in my house they have never lasted that long).
Enjoy your meal!
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- 1 kilo long red sweet peppers
- 450 g whole cane sugar
- 200 ml white wine vinegar or apple cider vinegar
- 2 teaspoons salt