Red pepper jam, flavorful, sweet, but also with a hint of heat. Fleshy Florina peppers give the jam a perfect texture. The ginger and hot pepper make it just spicy enough, while the apple cider vinegar and sugar intensify its flavor.
Jams Made from Vegetables
Vegetable jams entered our lives in recent years, but they brought exactly what was missing! With jams made from peppers, tomatoes, onions, carrots, orange pumpkin, or combinations of fruits and vegetables, you can work small wonders in cooking. If you also add spices—such as coriander, star anise, or cloves—then you will have created a very special chutney. With jams or chutneys, you can greatly enhance tomato sauces for pasta, accompany grilled meats, have an ideal pairing for a cheese platter, make unique little canapés with good breads or crackers, or even glaze pieces of meat roasting in the oven.
It is better to make smaller quantities so they are consumed quickly, and to prepare more than one kind of jam.
That way, you will always have an easy way to turn a table or a last-minute gathering into an elegant serving idea.
Ingredients
- 600 g Florina peppers
- 1 small hot pepper
- ½ apple
- 1 small, ripe, and firm tomato
- 1 small dry onion
- 1-2 garlic cloves
- 200 ml apple cider vinegar
- 200 g sugar (brown sugar is better)
- 1 teaspoon freshly grated ginger (if you like the intensity ginger gives, add more—1 tablespoon suits it very well)
- 1 teaspoon orange zest
- 1 tablespoon tomato paste (optional)
- salt
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Instructions
Wash the peppers.
Remove the seeds and cut them into large pieces. Put them in a blender and purée them. If you want, you can leave the seeds from the small hot pepper in for extra sharpness.
Purée the tomato, onion, garlic, and apple, and put everything together in a wide, roomy pot.
Add 1 teaspoon of coarse salt and let the mixture come to a boil. It needs about 15 minutes of boiling over medium to high heat for most of the liquids to evaporate.
Add the sugar, apple cider vinegar, orange zest, and ginger. Lower the heat and let the mixture simmer until it becomes glossy, which is the sign that it has set. This will take about 45-50 minutes.
Add the juice of half a lemon, stir well, and remove from the heat.
Put the hot jam into sterilized jars, seal them, turn them upside down until they cool, and the pepper jam is ready.
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