Bell pepper jam
12 servings
120 minutes
Bell pepper jam is an amazing combination of sweetness and mild spiciness that can transform any dish. This recipe comes from sunny Bulgaria, where pepper is one of the main ingredients of traditional cuisine. The jam has a rich, velvety taste where the sweetness of the sugar syrup harmoniously intertwines with the spiciness of chili. It pairs perfectly with meat and cheese dishes as well as morning toasts. With its intense aroma and beautiful amber color, this jam becomes a true table decoration. It's easy to make, and the result will delight even the most discerning gourmets. Use it as a sauce, spread or unique addition – and every meal will become special!
1
Clean all the peppers and cut them into large pieces, put them in a pot, add sugar, salt, and water (if you want a spicier version, you can add more hot pepper).
- Bell pepper: 2 kg
- Sugar: 600 g
- Salt: pinch
- Water: 100 ml
- Chili pepper: 5 piece
2
Cook for about 1.5 hours on low heat, stirring at least once every 5 minutes to prevent burning, until most of the liquid is gone. Then remove from heat and blend into a smooth mass.
- Bell pepper: 2 kg
- Sugar: 600 g
- Salt: pinch
- Water: 100 ml
- Chili pepper: 5 piece
3
Pour into sterilized jars, this amount of ingredients should yield about 6 small jars.
