Today’s post is dedicated to all lovers of spicy food. Chilli jam with tomatoes and spices. This is not the jam that you eat in your breakfast but the one that will accompany a tray of cheese and cold cuts and a bottle of wine. Good company is essential! 😉
I made this recipe by gathering ideas from several recipes circulating on the Internet in Greek and foreign websites. Now it definitely ranks in the top 5 of my recipes. I really loved it! It is very simple and easy to prepare. The preparation takes no more than 10 minutes and boiling jam around 45 minutes, but that’s pretty relevant. Make sure to wear gloves when cleaning the peppers and for God’s sake do not rub your eyes for a long time after! The seeds are the part of peppers with the greatest amount of capsaicin, which is why usually we remove them. Then again, if you have an increased sense of adventure, leave them. But I will not recommend it …
Capsaicin is a substance in red peppers and a variety of peppers and plants belonging to the genus Capsicum. According to studies, it has analgesic properties and can help in weight loss by increasing metabolism. The analgesic property of red peppers has been known for thousands of years to the Indians of the Caribbean where the doctors of Christopher Columbus found out their widest use as analgesics. Capsaicin soothes muscle pains, post-operational aches and pains in the joints. Thus began to be the active ingredient in various creams and ointments for muscle pains associated with arthritis, back pain and dislocations. Note that capsaicin is extremely toxic in large quantities. In nutrition, capsaicin has extremely low concentrations to cause poisoning. One should consume 2 liters of hot sauce to surpass the toxic threshold. The use of “hot” foods or eating capsaicinoids at levels 10 times higher than the average nutritional level shows no side effects in humans. The capsaicinoids are rapidly metabolized in the liver and excreted in the urine within a few hours. In any case, the consumption of the substance should be done in moderation and while taking wine or fatty foods. While in small amounts improves blood circulation, reduces tumors and helps in weight loss, those who consume one hot pepper chili every day seem to have 15% more likely to develop stomach cancer while significantly burdened if suffering from spastic colitis.
Hot peppers are also rich in carotene, lutein, vitamin A, vitamin C, capsanthin, capsorubin, and vitamins C, P, B1, B2, B3 (niacin). The consumption can help us to shield our body and helps to prevent infections, cardiovascular diseases, diseases of the joints, eye diseases and general health improves and maintains strong our immune system.
Preparation time: 1 hour approx.
Yields: 2.2 lb. approx.
7-8 (21 oz.) red peppers, seeded and coarsely chopped
7 (2.4 oz.) chilli peppers, seeded and coarsely chopped
1.9 in. fresh ginger, peeled and grated
2 cloves garlic, chopped
2 (14 oz.) medium tomatoes, seeded and drained
14 oz. brown sugar
3 tablespoons grape syrup
200 ml white wine vinegar
1 ½ teaspoon caraway seeds (or ground cumin)
1 ½ teaspoon ground coriander
In a small nonstick skillet, heat the coriander and caraway over medium-low heat for about 1 minute. Transfer the spices in a mortar and crush the seeds.
Place all the ingredients up to the tomatoes in the bowl of food processor or blender and puree them.
Leave it for a while to cool and divide the jam into sterilized jars. Seals will keep about 3 months. If opened, store in the refrigerator.
- I read on the internet and I realized myself that homemade chilli pepper jams tend to be less hot as time passes. Therefore, if you make a jam and it turned out very hot for you, let it stand for a few days and it will soften.
- If you want a different recipe to use the jam, try this: Black Lentils with Smoked Aubergines and Chilli Jam.