JAM WITH HOT PEPPERS, PUMPKIN AND CARROTS

(Riccardo’s RECIPE)

for 90 gr. of jam

DIFFICULTY: easy

Preparation time: 30 mins.

Cooking time:  80 mins.

TOTAL time: 110 mins.

A minipimer is recommended

Ingredients

250 gr. hot peppers  (**)                            

150 gr. raw cane sugar (*)

250 gr. of carrots

650 gr. of pumpkin (**)

1,5 glasses of dry white wine  

4 tablespoons of honey

3x25 gr. glass jars. with unscrewing caps

Preparation

     First of all, we must wash the carrots and cut them into small pieces.

     Next step is to take the pumpkin; remove the rind, the seeds and cut into small homogeneous pieces;

passing on the hot peppers it is advisable to wear a pair of gloves before touching them.

     Wash them under running water;

using a clean towel dry them and cut off the upper part of the of the pepper;

then cut them in a half lengthwise direction and remove the inner white filaments including the seeds;

     If necessary, cut them into pieces that are more or less the same.

     Put the hot peppers, pumpkin and carrots into a large pot and add the white wine.

     Bring to a boil with medium-low heat and for an hour or so, stirring often to prevent the mixture from sticking to the bottom of the pot.

     When near the cooking expiration time, blend all with the minipimer or pass it in a vegetable mill if you do not have one.

     Finally, add the raw cane sugar and honey.

     Stir and let the sugar melt over a low heat for about 20 minutes.

     When close to the end of the cooking time it’s a good idea to try the saucer test, just as I described in the article of the tips for cooking on “The Secrets of Abruzzo”, and find the consistency of the marmalade you want to have. While doing the test remember that the pot should be moved away from the flame otherwise the jam could get over cooked and loose the consistency you’re searching for.

     Found the desired consistency don’t let the jam cool down but pour it still hot in the sterilized jars, once again you can follow the tips for sterilizing the jars on the article in our “Secrets of Abruzzo”.

     Close the jars, place them upside down, and only then, let simmer down.

     Otherwise you can place them in a high pot and cover them with water. Then put it on the flame and bring them to boil. Let boil for about 15 minutes.

Last let the jars simmer and the jam is ready for use.

* Instead of brown sugar the traditional recipe uses common sugar. My choice of using brown sugar has depended on my intention to propose a novelty and show that the recipe is still valid.

 ** Weight of the ingredient once cleaned and without the unnecessary parts.

UNDERNEATH YOU CAN DOWNLOAD THE RECIPE STEP BY STEP IN PDF FORMAT AND, ONLY FOR THE MOMENT, EVEN THE SUMMARY CARD RESERVED FOR THE MEMBERS OF THE SITE “THE SECRETS OF ABRUZZO”.  BECOME A MEMBER AND GET FUL ACCESS ON OUR SITE. SIGNING IN IS FREE AND YOU’LL HAVE THE CHANCE TO GET MORE DETAILS ON ALL OUR RECIPES AND ARTICLES.              

Hot Pepper, Pumpkin and Carrots Jam

Hot Pepper, Pumpkin and Carrots Jam

                      peperpumpjam11.pdf

                      Document Adobe Acrobat 491.9 KB             

                Download

Summary Card Hot Peppers, Pumpkin and Carrots for only members

Summary Card Hot Peppers, Pumpkin and Carrots for only members

                      memcardhotpeppumcajam.pdf

                      Document Adobe Acrobat 417.7 KB             

                Download