🇧🇷 Receitas que amo
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A quick and economical pepper jelly recipe, perfect for pairing with appetizers like tapioca cheese bites (dadinho de tapioca).
Recipe Video
Ingredients
- Aji Dulce or similar mild-to-medium heat pepper (e.g., Fresno or Jalapeño, seeds removed for less heat)
- 2 de Apple
- 1/2cup de Water
- 1cup de Sugar
Instructions
Wash and chop the Aji Dulce peppers, removing the seeds to reduce the spiciness. Wearing gloves is recommended when handling.
Dica: If you prefer a very hot jelly, keep the seeds in.
Peel the two apples, remove the core and any seeds.
Place the processed peppers, chopped apples, and half a cup of water in a blender and blend until you achieve a smooth mixture.
Dica: For a more rustic version, grate the apples and finely chop the peppers instead of using the blender.
Transfer the blended (or grated) mixture to a saucepan and add one cup of sugar.
Cook the mixture over low heat, stirring occasionally to prevent the sugar from sticking to the bottom, until it thickens and lightly caramelizes, reaching the desired consistency.
Dica: Be careful not to overcook, as the jelly will harden as it cools.
Turn off the heat when the jelly is creamy, remove from the heat, and let it cool completely to set to its final consistency.
Dica: It will seem too loose before it cools, but it will firm up later.
Store the jelly in a tightly sealed glass jar in the refrigerator, where it can last for about three months.
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Dietary Info
Nutrition Facts
TACO Table - per serving
- Energy1053 kcal53%
- Carbohydrates240 g80%
- Protein24 g32%
- Total Fat3 g5%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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