Parchita jam with chirel pepper


• 4 chirel peppers cut into thin wheels (2 red and 2 green)

• 1 cup of passion fruit concentrate

• 1 ½ tablespoon of pectin

• 1 ½ cup of sugar


In a cauldron, pour the passion fruit concentrate and a cup of sugar, let it cook until it boils and add the chirel pepper. Then add the pectin with the remaining half a cup of sugar, which you will then add to the cauldron along with the other ingredients. Stir until the sugar is completely dissolved and turn off the heat. Let cool and keep in the fridge.


For the passion fruit concentrate, we separate the pulp from the passion fruit and take it to the blender, turn it on and off several times in order to only separate the seeds from the pulp without breaking them. Then we go through a strainer and thus we obtain a natural and sugar-free passion fruit concentrate.