If you have never tried chilli jam, then why NOT!!!! Although this is called a jam, it’s not something to smear across your toast in the morning, its more likely to be used to accompany a selection of cold meats or even better as a side to my Sausage Rolls. This is a recipe that you will keep coming back to time and time again.
The jam itself has a lovely spicy kick, which is perfect for my girlfriend and I, but if your a little bit scared of spice, just reduce the amount of red chillies accordingly. The recipe below is enough to make roughly 4 x 0.5l jars. (The same size jars as in the pictures)
- 8 Red Peppers (Deseeded & Roughly Chopped)
- 10 Red Chillies (Roughly Chopped)
- Thumb Sized Piece Fresh Root Ginger (Peeled & Finely Chopped)
- 8 Garlic Cloves (Finely Chopped)
- 400g Tin Of Chopped Tomatoes
- 750g Golden Caster Sugar (See Tip Below)
- 250ml Red Wine Vinegar
- Tip the peppers, chillies, ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a large heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil.
- Skim off any scum that comes to the surface, then turn the heat down to a rolling boil and cook for about 1hr 30 mins, stirring occasionally.
- Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now have a thicker consistency.
- Leave to cool slightly before transferring to sterilised jars. Leave to cool completely before either refrigerating or placing in a cupboard.
Tip: You shouldn’t reduce the sugar too much if you want it to last, as the sugar is what preserves it. I reduce it to 550g and it should last for 2-3 months in the fridge/ cupboard.