*WARNING*WARNING* This one will blow your bloody socks off!
I bought, a while back, a bag of mixed chillies that I wanted to pickle. I did so, and the recipe is somewhere here but I had loads left over. Classic over-buying. Most of them were green and it got to thinking about a green version of the classic sweet chilli jam, makes sense I guess.
I did a little research and was very close to just doing a green version of the red one, but as I started to de-seed a million green chillies, I realised that 150g was an awful lot, and they are so fricking hot! I had Rocket Chillies, and what an apt name! I ramped down the chilli and upped the pepper, yellow to give a paler colour, but it is still rather pokey - use in moderation!
Ingredients. Makes 5-6 jars
200g Yellow Peppers. De-seeded
100g Green Chillies. De-seeded
1kg Jam Sugar
600ml Cider Vinegar
Method
1. De-seed and roughy chop the pepper and put in a food processor. Add the chillies and blitz for few seconds, leaving a few bigger bits, you don't want a smooth purée
2. Put the sugar and vinegar in your jam pan over a low heat to dissolve. Try not to stir too much. When nicely dissolved, add the pepper and chilli mix, scraping in every last bit
3. Bring to a rolling boil and bubble hard for 10 minutes. If you have a thermometer, make sure you hit the jam temperature
4. Leave in the pan for 45mins to cool and in the meantime, sterilise your jars, I do mine in the oven - simply put in a low oven with the lids off and 'bake' for 10 minutes
5. Pour your luscious mixture into warm jars and seal
6. Use with caution - tis a fool that rushes in!
Comments