Dried Figs and Spicy Chili Jam

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Dried Figs and Spicy Chili Jam


  • 200 g of fresh red hot chili peppers
  • 800 g of red bell peppers
  • 500 g of sugar
  • 1 pinch of fine salt
  • 50 ml of red wine


  1. Wash and clean the red bell peppers and chili peppers, removing the tops, seeds, and inner white filaments. Cut them into small pieces.
  2. Place the chopped red bell peppers and chili peppers in a large pot along with the sugar, salt, and red wine.
  3. Cook everything over very low heat, covering the pot with a lid equipped with a steam vent, for about an hour.
  4. Meanwhile, sanitize the jars and lids.
  5. Turn off the heat and pass the mixture through a food mill, extracting as much pulp as possible from the skins.
  6. Return the mixture to low heat and cook, stirring frequently, skimming if necessary to remove the white film that forms on the surface.
  7. After about 30 minutes of cooking, the jam will become thick and compact.
  8. Serve the jam in a bowl and use it to dip dried figs.

Enjoy your meal!

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