Soft Pepper Jelly and Strong III Options
Jelly of Pimenta of the state of São Paulo, and Rio Grande do Sul.
I - Option:
Smoother Pepper Jelly
1 kg apple peeled and seeded diced
1 liter of water or orange juice or half a half
5 to 8 large finger peppers without the seeds cut in half. See the instructions below.
2 cups (tea) sugar
1 cup white vinegar
Way of preparing:
Wear disposable gloves to remove the seeds and white veins of the pepper finger.
Be careful not to rub your eyes while preparing, preferably with glasses.
After you have removed the seeds and the white veins cut the peppers into two parts, discard the gloves (litter).
Wash hands first and then face with soap.
Peel and cut the apples into small cubes.
How to Prepare Jelly on Fire:
Put all the ingredients of the recipe in a large and high pot, bring to a simmer, stirring occasionally until a jam is obtained, for approximately 1 or 2 hours.
As soon as it cooled hit all the ingredients in the blender, or processor.
If it remained very liquid to take to the fire until getting a soft jelly.
Store in tightly closed glass with screw cap inside the refrigerator.
Notice:
The pepper jelly is to accompany barbecue, of any kind of meat.
(Birds, rabbit, kid, sheep, pig, ox, etc.).
Serves for other meats roasted in the traditional stove: Pork loin, beef, poultry.
If it will be used to dilute fish with vinegar and a little oil.
II Option:
Gourmet of Pimenta Gaúcha:
Ingredients:
250 grs. Pepper fingerless seedless and without the white veins.
250 grs. Of refined sugar
250 ml of filtered cold water
250 ml of vinegar and white rice
1 pinch of salt
Put in a large pot and high, all ingredients, mix well.
Bring to the boil until boiling, simmer for about two to three hours, stirring occasionally.
Let it cool well, hit the blender, or the processor.
If it is very liquid, return to the low heat until it is a soft jelly.
Yield is ½ liter of pepper jelly.
Store in sterilized small glasses with screw cap.
Store in refrigerator.
III - Option:
Pepper Jelly with Apple and Orange
1 large peeled apple grated in thick coarse
1 cup of sugar
250 ml orange juice
3 to 5 seedless finger peppers cut in half
1 teaspoon of salt
How to prepare and store, make equal the first recipe.
Note:
Wear disposable gloves to remove the seeds and white veins of the pepper finger.
Be careful not to rub your eyes while preparing, preferably with glasses.
After you have removed the seeds and the white veins cut the peppers into two parts, discard the gloves (litter).
Wash hands first and then face with soap.
The pepper contains the vitamins A, E, and C, is rich in zinc, folic acid and potassium.
Prevents cancer.
Jelly of Pimenta of the state of São Paulo, and Rio Grande do Sul.
I - Option:
Smoother Pepper Jelly
1 kg apple peeled and seeded diced
1 liter of water or orange juice or half a half
5 to 8 large finger peppers without the seeds cut in half. See the instructions below.
2 cups (tea) sugar
1 cup white vinegar
Way of preparing:
Wear disposable gloves to remove the seeds and white veins of the pepper finger.
Be careful not to rub your eyes while preparing, preferably with glasses.
After you have removed the seeds and the white veins cut the peppers into two parts, discard the gloves (litter).
Wash hands first and then face with soap.
Peel and cut the apples into small cubes.
How to Prepare Jelly on Fire:
Put all the ingredients of the recipe in a large and high pot, bring to a simmer, stirring occasionally until a jam is obtained, for approximately 1 or 2 hours.
As soon as it cooled hit all the ingredients in the blender, or processor.
If it remained very liquid to take to the fire until getting a soft jelly.
Store in tightly closed glass with screw cap inside the refrigerator.
Notice:
The pepper jelly is to accompany barbecue, of any kind of meat.
(Birds, rabbit, kid, sheep, pig, ox, etc.).
Serves for other meats roasted in the traditional stove: Pork loin, beef, poultry.
If it will be used to dilute fish with vinegar and a little oil.
II Option:
Gourmet of Pimenta Gaúcha:
Ingredients:
250 grs. Pepper fingerless seedless and without the white veins.
250 grs. Of refined sugar
250 ml of filtered cold water
250 ml of vinegar and white rice
1 pinch of salt
Put in a large pot and high, all ingredients, mix well.
Bring to the boil until boiling, simmer for about two to three hours, stirring occasionally.
Let it cool well, hit the blender, or the processor.
If it is very liquid, return to the low heat until it is a soft jelly.
Yield is ½ liter of pepper jelly.
Store in sterilized small glasses with screw cap.
Store in refrigerator.
III - Option:
Pepper Jelly with Apple and Orange
1 large peeled apple grated in thick coarse
1 cup of sugar
250 ml orange juice
3 to 5 seedless finger peppers cut in half
1 teaspoon of salt
How to prepare and store, make equal the first recipe.
Note:
Wear disposable gloves to remove the seeds and white veins of the pepper finger.
Be careful not to rub your eyes while preparing, preferably with glasses.
After you have removed the seeds and the white veins cut the peppers into two parts, discard the gloves (litter).
Wash hands first and then face with soap.
The pepper contains the vitamins A, E, and C, is rich in zinc, folic acid and potassium.
Prevents cancer.
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