Ingredients
- 1 cup (200 g) fresh red chili peppers
- 4 cups (800 g) red peppers
- 2 ½ cups (500 g) sugar
- 1 pinch of salt
- 1 glass red wine
Instructions
Prepare the Peppers
Wash, dry, and cut the peppers in half lengthwise. Remove seeds and white filaments, then chop into small pieces.
Using gloves, repeat the same process with the chili peppers.
Cook the Mixture
Place the peppers and chili peppers in a large pot.
Add sugar, salt, and red wine.
Cook over very low heat for about 1 hour with the lid on.
Blend and Reduce
Remove from heat and pass the mixture through a food mill to obtain a smooth pulp.
Return to low heat and cook for another 30 minutes, stirring often and removing any foam from the surface.
Check consistency by placing a drop on a plate — it should hold its shape.
Jar and Preserve
Pour the hot jam into sterilized jars, leaving about 1 cm from the top.
Seal the jars and let them cool to create a vacuum.
Once cooled, check the seal by pressing the lid — it should not click.
Storage
Store in a cool, dry place for up to 3 months.
Wait 2–3 weeks before consuming for best flavor.
Once opened, keep refrigerated and consume within 3–4 days.