How to make
The red peppers and hot peppers are cleaned from the stems and seeds. Put them in a pot along with the peeled garlic cloves, salt and vinegar. Put the pot on the stove and cook the peppers, until they soften and some of the liquid evaporates.
The softened vegetables are pureed, sugar is added to them and the jam is boiled to the desired thickness at a moderate temperature, by stirring occasionally.
While still hot, pour the hot pepper jam into clean, warmed jars and close them tightly. The jars are turned upside down and left to cool. From this quantity of products 7 small jars of puree is obtained.
When the homemade hot pepper jam is thinner, I use it as a marinade, to flavor meat and when it is thicker, it can easily be spread on a slice of bread like classic jam.
