Marmellata di peperoncini rossi piccanti
Total Steps
8
Ingredients
4
Tools Needed
4
Related Article
Un misurino d'olioIngredients
- 1 kilograms red hot peppers
- 700 grams Reinette apples
- 700 grams sugar
- 1/2 lemon lemon juice
Instructions
Step 1
Clean and core the apples, then slice them. Clean the peppers, removing the stems and all seeds inside.
Step 2
Chop all ingredients into very small pieces. A food processor can speed this up, but be careful not to over-process as pepper pieces should still be visible in the jam.
Step 3
Combine apples and peppers in a pot, cover them with sugar, and let them macerate overnight.
Step 4
Cook the mixture over low heat until it reaches the desired consistency. Then add the lemon juice and continue stirring for a couple of minutes.
Step 5
Fill pre-sterilized jars with the hot jam, leaving about 1.5 cm (approximately 0.6 inches) from the rim.
Step 6
Close the jars with new lids and invert them to create a vacuum seal. Keep them inverted until cool, then check the seal by pressing on the lid: if it's rigid and doesn't make a 'click-clack' sound, the seal is good.
Step 7
Further sterilize the jars by immersing them in a pot with water covering the lids by 2.5 cm (approximately 1 inch), and bring to a boil for at least 30 minutes.
Step 8
Finally, drain the jars and let them cool, then store them in a cool, dark place away from light.