If you are a lover of spicy sweet sauces, you will be delighted with this hot chili sauce. Cook it at home from fresh sweet and hot peppers and preserve several jars, so you always have this unique jam. After all, his can be served with a wide variety of dishes, smeared on bread or on crackers, prepare salad dressing with it or glaze meat when baking, to get a glossy spicy crust. BUT a cheese plate with chili pepper jam is simply amazing taste combination. So that the jalapeno jam could not be distinguished from berry jam neither in appearance nor in consistency, first boil the peppers with vinegar to get perfectly strained pepper essence. Then mix it with sugar and pectin. At You can add red dye if desired. Share with friends: 
Time: 40 minutes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Jam
- 2 tbsp. pepper essence, the recipe follows
- 5 tbsp. Sahara
- 1 sachet of liquid pectin
- Red food coloring (optional)
Pepper essence
- 1 and 3/4 Art. white wine vinegar
- 1 and 1/4 Art. water
- 3 sprigs of fresh rosemary
- 2 tbsp. diced and peeled red sweet seeds peppers
- 1 tbsp. diced and peeled red sharp peppers or jalapenos
Recipes with similar ingredients: chili peppers, jalapenos, wine vinegar, sweet pepper, rosemary
Recipe preparation:
- Pepper Essence: Mix all the ingredients in a large pan and bring to a boil. Reduce heat, cover and simmer for 15 minutes until pepper soft. Remove from the stove and leave it under the lid for 15 minutes. Avoid breathing vapor.
- Strain pepper essence through a fine sieve or through Colander covered with gauze in a large bowl.
- Then strain the essence through a sieve covered with a filter for coffee to make it as transparent as possible. Put essence for several hours in the refrigerator so that the remaining particles sank to the bottom.
- Pass the last time pepper essence through a filter to coffee, gently picking it with a ladle from a bowl, trying not to shake the precipitate. Then pour 2 tbsp. into a large pot.
- Jam: heat the essence and mix in the sugar. Bring liquid to a boil and stir constantly for 1 minute. Stir pectin and bring to a boil again, stirring for 1 minutes. Then mix food coloring if you are using him.
- Remove the pan from the stove and remove the foam from the surface with a spoon jam. Pour jam into sterilized jars without adding 1 cm to top, and preserve.
