Difference between revisions of "Chilli Jam"
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It makes a litre kilner jars worth. | It makes a litre kilner jars worth. | ||
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=== Ingredients === | === Ingredients === | ||
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* 750g golden caster sugar | * 750g golden caster sugar | ||
* 250ml of red wine vinegar | * 250ml of red wine vinegar | ||
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=== Method === | === Method === | ||
| + | [[file:chilli_jam_cooking.jpeg|200px|thumb|right|Bubbling pot of jammy goodness.]] | ||
| + | [[file:chilli_jam.jpeg|200px|thumb|right|The finished product]] | ||
roughly chop the chillies, garlic and ginger and bung them in a food processor. De-seed and roughly chop the peppers and add them to the processor. Process the lot until very finely chopped. | roughly chop the chillies, garlic and ginger and bung them in a food processor. De-seed and roughly chop the peppers and add them to the processor. Process the lot until very finely chopped. | ||
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Should keep for upto 3 months in a cool dark place, refrigerate once opened. | Should keep for upto 3 months in a cool dark place, refrigerate once opened. | ||
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Latest revision as of 23:17, 14 February 2022
Chilli jam
This is a good accompaniment to some nice strong cheese or a bit of ham. A variation of this.
It makes a litre kilner jars worth.
Ingredients
- 5-10 hot chillies, I used a mixture of red and green
- 2 red peppers
- 2 orange peppers
- 2 sweet pointed red peppers
- 2 sweet pointed orange peppers
- Many cloves of garlic (I used about 10)
- a good chunk of ginger (I used a nice fat lump, about an inch and a half long)
- 400g tin of cherry tomatoes
- 750g golden caster sugar
- 250ml of red wine vinegar
Method
roughly chop the chillies, garlic and ginger and bung them in a food processor. De-seed and roughly chop the peppers and add them to the processor. Process the lot until very finely chopped.
In your jam pan add the contents of the processor, the sugar, tomatoes and vinegar and bring to the boil. Scrape off any scum that forms. Once the mixture is boiling and de-scummed reduce to a simmer and simmer for 50 minutes or so, stirring frequently so it doesn't catch.
Once the mixture is thickening continue to cook for another 10-15 minutes, stirring constantly so it doesn't burn. When the mixture is thickened and looks like bubbling lava turn off the heat and allow to cool slightly before transferring to jars.
Should keep for upto 3 months in a cool dark place, refrigerate once opened.
