I made a new chilli jam recipe! I had some left over red peppers that needed to be eaten or whizzed into jam, so decided to have a little experiment with a new flavour combination. It also meant I could work through some of the other left over things in the larder before we flee for Christmas.
The base recipe uses red pepper and red chillies, and all I have added is fresh ginger, onion and green chillies, nothing too scary but it really does add a kick... Just wash your hands properly before putting your contacts in...
This jam is ready to go straight away and a lovely thing to give away. Like all these things it can be eaten with cheese, cold meats, fish cakes and the like
Ingredients. Makes 5 generous jars (sorry for the odd number...)
1kg Jam Sugar
700ml White Wine Vinegar
600g Red Peppers, after being de-seeded and cored. Cut into rough chunks
100g Chillies, mixture of Green and Red, depending on your heat preference. Roughly deseeded and chopped
300g White Onion, after being peeled, topped and tailed. Cut into rough chunks
100g Fresh Ginger, peeled and chopped
Method
1. Add the sugar and vinegar to your pan and gently heat until the sugar has dissolved
2. Meanwhile, add the peppers, onions, chillies and ginger to your food processor and blitz for about 20 seconds - you want to break down the vegetables but still retain some texture
3. When the sugar mixture is gently bubbling, add the pepper mixture and turn up the heat. Bring to the boil and boil hard for about 30 minutes, ensuring you reach the jam marker on your thermometer, watch it doesn't boil over
4. You can be preparing your jars while the mixture is bubbling away and have them ready, again, I do mine in the oven
5. When your jam is ready, (you can always do a test by putting a little amount on a small plate in the fridge to check for consistency) allow to cool for a bout 10 minutes in the pan then transfer to your sterilised jars
6. You are ready to go!
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