This Hungarian pepper jam will spice up any meal from meats to your morning toast

Quick to prepare and really delicious: this pepper jam requires only a few ingredients, and there is hardly any food it will not make a good match with. 

It should come as no surprise that pepper (paprika) is quite a staple of Hungarian cuisine. It is a really versatile ingredient that is used to prepare a large part of our signature dishes.

But perhaps it is less commonly known that pepper also has a sweet side to it. Hungarians like to make (or try) jams of very different flavours, so it was only a matter of time before this vegetable was put on the table – in every sense of the word.

This recipe published by Sokszínű Vidék is very quick and simple. A distant relative and simple version of the Romanian zacuscă, pepper jam works really well as a dipping sauce, makes an exciting addition to any kind of meat, or you can just use it as a spread for your morning toast. Either fresh or preserved, it is also delicious food on its own.

Ingredients

• 1 kg thick sweet red Kapia peppers/bell peppers, with some pieces of hot pepper as desired
• 1 tbsp salt
• 80 cl 10% vinegar, or 30 cl 20% vinegar mixed with 5 cl water
• 1 kg sugar

Cut the peppers into small cubes and put them in a bowl. Fill the bowl with vinegar and cook it for 1.5 hours. When cooked, use a blender to get a smooth texture. Add sugar as you stir. Cook it for one more hour.

When the jam is still hot, fill it into jars and cover the top with cellophane and put on the lid. Place the jars upside down for canning for one day.

Read alsoGreat Hungarian recipes: Pork cutlet Budapest-style

Source: sokszinuvidek.24.hu