Chili jam

Ingredients for 1 servings:

• 1 ½ kg chili pepper(s), hot
• 1 kg sugar
• 6 tbsp honey, for the first brew
• 6 tbsp honey, for the second brew
• ¾ dl sparkling wine (Frizzante)
• 3 lemons, juice
• n. B. Honey, quantity of your choice
• Sparkling wine (Frizzante)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

Marmellata di peperoncini piccanti – goes well with fondue, raclette, grilled food, cheese, etc.

Wash the chili, halve lengthwise, and remove the seeds and membranes. Roughly chop and place in a bowl. Be sure to wear disposable gloves! Pour the sugar and 6 tablespoons of honey over the chili, stir, and let stand covered overnight. Then transfer to a large pot and bring to a boil, stirring constantly. Simmer over low heat for about 10-15 minutes until soft. Pour in the sparkling wine, mix well, and puree thoroughly. Pass the mixture through a Viennese food processor (Flotte Lotte). (Caution: Do not pass through a fine sieve; this will ruin the pulp.) Bring the pulp to a boil again briefly with a little sparkling wine and repeat the process. Simmer the marmellata over low heat, stirring constantly, then add the lemon juice and the remaining 6 tablespoons of honey. Do a leak test. If no more juice runs out after it has cooled, the marmellata is ready. While the marmellata is still warm (below 40°C), thin with more honey, as desired, and then pour into jars. I made 24 30 ml jars and 6 approximately 200 ml jars. The marmellata tastes great with cheese, meat, fondue, raclette, or simply grilled food.