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
Servings
1
Cook Time
60minutes
Servings
1
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  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.
  4. Pour into sterilized jars, roll up and cool. Store in a cool place.
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