Sweet pepper jam
12 servings
60 minutes
Sweet pepper jam is an amazing combination of sweetness and mild spiciness that can transform any dish. This recipe, rooted in Russian cuisine, plays on the contrast of flavors by combining the caramel notes of sweet pepper with the spiciness of chili and a slight acidity from wine vinegar. The jam is cooked until thickened, acquiring a rich texture and vibrant color. It pairs perfectly with young cheeses, crispy bread, and meat dishes, adding depth to their flavor. This jam can be used as an original addition to a cheese platter or even spread on ciabatta while enjoying its velvety structure. Butter added at the end of cooking softens and rounds out the taste. It’s a true gastronomic surprise that reveals new dimensions of flavor combinations.
1
Prepare all the ingredients.
2
Remove seeds and white veins from the peppers. Cut into large pieces.
- Bell pepper: 4 pieces
3
Place the pepper in the blender bowl.
- Bell pepper: 4 pieces
4
Add chili flakes and crush.
- Chili flakes: to taste
5
Pour the pepper puree into the pot.
- Bell pepper: 4 pieces
6
Add sugar and vinegar, put on high heat.
- Sugar: 700 g
- White wine vinegar: 150 ml
7
Once the jam boils, evaporate for 40 minutes. At the end, add butter.
- Butter: 20 g
8
Sterilize the jars over steam for 15 minutes.
9
Pour the jam into jars and seal them. Alternatively, you can transfer it to a container and freeze it.
10
Serve sweet pepper jam on toasted bread with fresh cheese. This jam can also be a great companion for pâtés, cheese, and meat platters.
- Ciabatta: to taste
- Cream cheese: to taste
