Spicy jam from peppers

Description

What can we say about this work of art? A stunning recipe that represents a huge number of variants of acute jam. You can change a variety of peppers, spices, or even add cranberries! Thank you Ginny B. Baer for her creation. Special thanks to Elena Korolevoy (lenacab), her invaluable contribution is very large, the translation of the recipe adaptation, as well as numerous tips on how to cook delicious. Thank you, Helen! Jam cook is not the first year in the master classes! Enough words to deeds.

Ingredients

The mixture of peppers

1 kg
Bow white

500 g
Sugar

600 g
Vinegar

450 g
Lemon

1 piece
Salt

20 g
Spices

4 tsp
Ginger

1 Tbsp

Cooking

For working with hot peppers be sure to be very careful, use gloves and a mask. Your eyes do not wipe! After using gloves discard. Be careful when washing dishes, a pepper upon contact with water becomes very volatile! sneezing, coughing guaranteed. Do not ignore this advice.

Prepare peppers: wash and dry.

Hot pepper pour boiling water for 5 minutes, repeat the procedure. Pepper will become elastic and will easily be cleaned.

The cleaned peppers from seeds and partitions, seeds will spoil the appearance of jam.

Clean the onion.

Prepare 4 teaspoons of our spice. lenacab recommended for Apple cider vinegar such spices: zest of one lemon, a tablespoon of grated young ginger, allspice, cloves, cinnamon. Still we need one, thinly sliced, peeled lemon (without the white shell). Lemon and spices can be put in a fabric pouch to facilitate the removal of the jam. I'm still without this helper, add the spices in the bulk.

Don't forget the sugar and vinegar.

Next we need to combine with a nozzle, shown in the photo.

Grind cleaned peppers in a food processor (quick and convenient), professionals can grind and knife.

Onion is also convenient to grind in a food processor. Big, not minced, pieces we get in the process of boiling down so as not to spoil the appearance of jam.

Sugar, vinegar, peppers, onions and spice mix in a saucepan and put on fire, bring to a boil, reduce the heat and cook for 30 minutes. Leave covered to stand overnight. The next day bring again to a boil, reduce the heat, start to boil to the desired consistency (I have, on the average, comes 2 hours). Do not forget to stir periodically so it doesn't stick, and that will spoil our work. In the process of boiling, we take the spices (if you have not used the bag), and everything we don't like (big piece of pepper, onion seeds, pepper). 2 hours to catch it all! :)

Prepare jars of our delicious jam, I love the Quattro Stagioni firm, they are beautiful and comfortable.

Pour the jam in the jars, seal them tightly with a lid and tightly wrap with a warm towel. Quattro Stagioni with a successful conservation produces a characteristic sound "Click" :)

Savory! :)

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