Brazilian Sweet Chili Jam for Tapioca Cheese Cubes

Instructions

1. 1

   Wash the red chili peppers and red bell pepper thoroughly. Cut off the stems, slice open, and discard the seeds and white ribs. Roughly chop both peppers into coarse pieces, then measure out the sugar, apple juice, cider vinegar, and salt on your workspace.

2. 2

   Place the chopped red bell pepper and red chilies into a small food processor. Add half of the apple juice and pulse 6 to 8 times until finely minced with tiny visible bits, avoiding a full purée so the jam keeps its textured look.

3. 3

   Transfer the minced pepper mixture into a small saucepot over medium heat. Pour in the remaining apple juice, cider vinegar, granulated sugar, and salt. Stir constantly with a wooden spoon for 2 minutes until the sugar dissolves completely.

4. 4

   Bring the liquid to a steady simmer. Lower the heat to medium-low so the mixture bubbles gently. Cook uncovered for 10 to 12 minutes, stirring every couple of minutes to prevent the sugar syrup from scorching on the bottom.

5. 5

   If foam collects on top, skim it off using a spoon. As it cooks down, the liquid will darken into a translucent ruby-red color and form thick, slow-dropping syrup bubbles. If the pan dries too fast, stir in 1 tablespoon of water.

6. 6

   Turn off the heat and transfer the hot pepper jam to a small heatproof serving bowl. Let it cool completely for 15 minutes; it will thicken further into a spoonable jam texture. Serve at room temperature alongside fried Dadinhos de Tapioca.