Of course, real friends of fire not only need their chili kick at lunchtime or for dinner, but also at the breakfast table. For those who prefer crusty buns, toast or a few slices of bread anyway, chilli jam is just the thing: a few spicy slices and the day really gets going!
Ingredients:
750g red peppers
250g red chili peppers (spicy)
300g ginger
1kg cane sugar
450ml apple cider vinegar
preparation:
Clean the peppers and chillies and cut into cubes.
Peel and finely grate the ginger.
Put the peppers, chillies, ginger, cane sugar and apple cider vinegar in a saucepan,
bring to the boil and simmer for 15 minutes until the peppers and chillies are soft.
Scoop out two to three scoops of the mixture and place in a separate bowl.
Blend the remaining mass with a hand blender to a smooth consistency.
Then add the removed amount back so that the jam contains pieces.
If it gets a little thicker, let it simmer a little longer.
I tried it with preserving sugar, but I found the result better with regular cane sugar.
Recipe by David Rocco “Dolce Vita”