•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Pepper Jam with Cheese Recipe
Yes, Yes, Yes... And it happens! Do not rush to conclusions. Everyone knows what is served with cheese: grapes, pears, figs, nuts. And honey and mostard. Here, she-mostarda-is a fruit mustard with a stunningly burning, but sweet taste. Yes, it's not fruit! But, too, sweet-burning taste (as for me, so not so, Oh, he and burning!). How delicious it is! Combined with cheese-mmmmmm... The output is small (but it is not eaten with spoons) - 4-5 jars of baby food. Close in small, for single use
Cuisine American
Cook Time 60 minutes
Servings
Ingredients
Cuisine American
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Peppers clear of seeds and membranes, cut into cubes.
    Peppers clear of seeds and membranes, cut into cubes.
  2. Cover with sugar and let stand for 2-3 hours until the pepper will not let the juice.
    Cover with sugar and let stand for 2-3 hours until the pepper will not let the juice.
  3. Add all the other ingredients (except the jelly) and cook over medium heat, stirring occasionally for 40-50 minutes, until the jam begins to change color towards saturation. Puree the jam with a blender, add the jelly and cook for 5 minutes after boiling.
    Add all the other ingredients (except the jelly) and cook over medium heat, stirring occasionally for 40-50 minutes, until the jam begins to change color towards saturation.
Puree the jam with a blender, add the jelly and cook for 5 minutes after boiling.
  4. Pour into sterilized jars, roll up and cool. Store in a cool place.
    Pour into sterilized jars, roll up and cool. Store in a cool place.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of