A pepper jam, I tried a recipe found on the internet by modifying it to my needs, trying to find a balance of sweet and spicy flavor, the result is really, when you taste the habanero chocolate jam, the sweetness first appears on the palate and the particularly fragrant taste then the spicy, excellent accompanied with aged cheese and chocolate. The only suggestion is to wear gloves when cleaning to protect your hands from unpleasant burns.
- 1 kg Red peppers
- 100 g habanero chocolate
- 800 g Brown sugar
- 5 tablespoons apple cider vinegar
- Wash and dry the peproncini, and use gloves and, if necessary, a mask to protect your hands.
- Carefully cut the peppers, removing the seeds and filaments, then wash and dry the yellow peppers, removing the seeds and filaments.
- Wash, dry, and cut the red peppers, then place them in a steel bowl with the sugar and apple cider vinegar, mix well, and set aside for at least an hour.
- Cook for 10 minutes in a steel pot with the peppers and marinade.
- Blend with an immersion blender over low heat to remove any foam that forms on the surface.
- Bring to a boil and cook the compote for about 30 minutes, stirring frequently, until it reaches the desired density.
- Meanwhile, sterilize the jars by washing them in a large pot with high sides, arranging them with a clean cloth, filling with cold water to cover everything, bringing to a boil and boiling for 20 minutes, leaving in for another 10 minutes, and picking up everything with pliers.
- Place in a clean, dry cloth, upside down. Put the lids in the boiling water as well, then remove with tweezers and set aside to dry. After a few minutes, turn the jars with the openings upwards to allow the water to evaporate.
Amount Per Serving Calories 853Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 66mgCarbohydrates 216gFiber 3gSugar 207gProtein 3g