Description
I don't know how this dish - "the jam" in the truest sense of the word (name original). But as a sauce for meat and cheese - it's just perfect. Sweet and spicy, with a slight slight kick - the peppers it turns out just wonderful.
Ingredients
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Pepper
600 g
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Sugar
200 g
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Vinegar
200 ml
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Chili
1 piece
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Garlic
7 tooth
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Ginger
2 piece
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Tomato paste
1 Tbsp
Cooking
Garlic and ginger peel and cut.
Wash peppers, remove seeds and cut into pieces of 2 cm by 2 cm.
In the bowl multivarki pour sugar. Include multiverse mode Pastries and warm up the sugar for 5-7 minutes, stirring occasionally.
Switch to mode Suppression. To the sugar add the chopped garlic, ginger and tomato paste, mix.
Then pour in the white wine vinegar and mix well.
Bring syrup to a boil and cook 10 minutes. The lid is not closed.
Then dipped in syrup chopped peppers, mix.
Close the lid and leave to simmer for 20 minutes.
Then the lid open and cook with the lid open for another 30-40 minutes until thick. It is necessary that the liquid evaporates. When the liquid starts to evaporate, You will see how the peppers begin to caramelize. The mixture starts to thicken.
Jam to put in sterilized jars, roll up and cool. Can be stored not in the refrigerator. Bon appetit!
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