Pepper jam: the recipe for making it at home (without refined white sugar)

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Carlos Laforet Coll
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The delicious recipe for pepper jam, perfect to combine with toasted bread or to accompany cheeses

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What a summer it would be without pepperoni? Resisting their intoxicating scent is virtually impossible. Furthermore, it is a vegetable very rich in vitamin C, vitamin E and B vitamins, antioxidants and mineral salts. In addition to boasting numerous beneficial properties, peppers are very versatile and lend themselves to numerous recipes.

Among the less known ones there is the pepper jam, an exquisite preserve perfect to combine with croutons or various types of cheese for a delicious and nutritious appetizer. Let's find out how to prepare it at home with only 4 ingredients and without refined white sugar to savor the taste of peppers all year round. Its sweet and sour taste will win you over. 

Read also: Peppers, tricks to make them more digestible and to be able to eat them even in the evening

Ingredients 

  • 1 kg of red peppers (preferably organic)
  • 500 gr of brown sugar
  • 50 ml of red wine vinegar
  • 1 pinch of salt

Preparation

First wash the peppers by removing the stalk, the crunchy internal white parts and the seeds. Cut them into small pieces in a large bowl. Add brown sugar, red wine vinegar and salt, transfer everything to a pan, turn on the medium heat and stir until the sugar has dissolved completely. Cook the jam for about 45 minutes, stirring occasionally to prevent the mixture from sticking to the pan and eliminating the foam that forms on the surface. 



At the end of cooking, blend the mixture obtained using an immersion mixer or a classic blender. Meanwhile, thoroughly wash and sterilize 4 glass jars with boiling water. Transfer your homemade jam, still hot, into the jars and seal them tightly with their lids. Turn them upside down and let them cool and rest until the next day. Make sure the vacuum is formed. How? The central part of each blanket must be concave and by pressing with a finger you will not hear the classic metallic sound.

Now you just have to keep the jars of pepper jam in a cool and dry place, preferably in the dark, until you decide to consume it. If closed hermetically, you can keep it in the pantry for several months, but once the jars are opened, it must be kept in the fridge and consumed within a few days.

Enjoy it on toasted bread or with your favorite cheeses and discover how good it is!

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You may also be interested in other articles on jams and peppers:

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  • Peppers: 10 recipes to enjoy them at their best
  • Try planting seeds from market-bought peppers to grow them at no cost
  • Peppers stuffed with millet and turmeric
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