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Chili – Paprika – Jelly

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Ingredients for 1 servings:

  • 1 ½ kg red pepper(s).
  • 2 tsp chili pepper(s), ground
  • 250 ml vinegar (white wine vinegar)
  • 20 g Gelfix 2:1
  • 250 g gelling sugar 3:1
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, quarter, and deseed the peppers. Juice them in a juicer and pour the juice through a very fine sieve or cheesecloth. Measure 1 liter of juice, topping up with a little water if necessary. Stir the wine vinegar, gelling sugar, gelling agent, and ground chilies into the pepper juice. Bring to a boil, stirring constantly, then simmer for 4 minutes. Season with salt and, while still hot, pour into prepared, sterilized, and tightly sealable jars. Seal immediately. It’s a wonderful spread on bread, for example, under tartare or mixed with finely chopped fresh peppers, tomatoes, and zucchini for a vegetarian spread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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