- Bulgarian pepper - 4 pieces
- Hot pepper - 4 pieces
- Apples - 3 pieces
- Sugar - 300-350 Grams
- Fragrant pepper - 4 Pieces (peas)
- Cardamom - 2 Pieces (boxes)
- Coriander - 3-4 pieces (kernels)
- Wine vinegar (!) - 2-3 teaspoons
Prepare all the necessary ingredients. Apples are peeled and cored. We cut into arbitrary pieces. We clear the seeds of peppers and cut them into random pieces. How to chop the peppers does not matter. Then peppers put in a bowl, where we will cook jam. We fall asleep with sugar. We leave to insist until the next day. On this first part of the cooking is over. The next day the sugar had to dissolve completely, and the peppers and apples singled out their juice. We put the jam on the smallest fire and bring it to a boil. After the jam has boiled, cook for another 45 minutes. If foam appears, remove it. Then remove the pan with jam from the heat and turn to the help of the blender. Using a blender, we turn everything into a single mass. We add fragrant pepper, cardamom, coriander and wine vinegar (it is important that the vinegar was wine). Then we return everything to slow fire and we languish for about 15 minutes. We remove the jam from the fire, catch spices and leave until the next day. The third part of cooking jam from pepper begins with the fact that we sterilize the jars and make the jam to a boil over low heat and boil for about 5 minutes. Jam is laid out on sterile jars, clogged and escaped to storage. All!
Servings: 6