How to make
It was extremely interesting for me years ago in Serbia to try hot pepper jam for the first time. There, the lady who offered it to us prepared it entirely with hot peppers, she even said that they are among the spiciest!
I really liked the jam itself, it wasn't insanely spicy at all, but pleasantly spicy. I bought a few jars from her, it's perfect for meat sauces as well as for garnishing cheese.
After a while, I started reading recipes for the jam and I came across quite a few, starting with totally spicy red pepper jam and ending up with very spicy green pepper jam...
This is how I put together my recipe, which I prepare in small quantities, and when it runs out, I make a new dose.
So, after the long introduction - how do I make the jam?
I wash the peppers and clean them from the seeds and stalks. I always red chili, but you can leave it out. Then I grind everything in a chopper, so that small pieces remain.
I boil the peppers along with the sugar and water, boil the jam on low heat for five minutes and turn off the heat. When it cools down again, I turn on the stove and cook for another five minutes. Turn it off and leave it to cool.
I check the thickness, if the jam is thick enough, I just boil it, add lemon juice, stir and fill jars that are clean and dry, slightly warmed. I immediately close with screw on lids and turn them over. I leave the jam like this until it cools completely and do not sterilize.
It takes a little longer because of the cooling, after each boiling, but the pepper jam is worth it.
