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Print Recipe
 Pepper Jam with Cheese Recipe
Yes, yes, yes... And it's happening! Don't jump 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 it also has a sweet-burning taste (as for me, it's not very, oh, it's burning!). How delicious it is! In combination with cheese - mmmmmm... The output is small (but it is not eaten with spoons) - 4-5 jars of baby food. Closes in small portions, for single use
Course Holiday Food Ideas, Snacks Ideas
Cuisine American
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Holiday Food Ideas, Snacks Ideas
Cuisine American
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Peel the pepper from the seeds and shells, cut into cubes.
    Peel the pepper from the seeds and shells, cut into cubes.
  2. Cover with sugar and let it stand for 2-3 hours until the pepper starts the juice.
    Cover with sugar and let it stand for 2-3 hours until the pepper starts the juice.
  3. Add all the other ingredients (except jelly) and cook over medium heat, stirring occasionally, for 40-50 minutes, until the jam begins to change color towards saturation. Whisk the jam into a puree using a blender, add the jelly and cook for 5 minutes after boiling.
    Add all the other ingredients (except jelly) and cook over medium heat, stirring occasionally, for 40-50 minutes, until the jam begins to change color towards saturation. Whisk the jam into a puree using 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.
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