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Chilli jam

Chilli jam recipe

Chilli jam

PT1H20M

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1
Sterilise the jam jars and set aside to cool
2
Place the chillies in a food processor - if you are looking for a milder flavour, remove the seeds from the chillies beforehand. Pulse until finely chopped, add the peppers and pulse again until finely chopped. Add the ginger and pulse until combined
  • 150g of red chilli, long, cut into pieces
  • 150g of peppers, red and yellow, cut into chunks
  • 50g of fresh ginger, grated
3
Add the sugar and vinegar to a medium pan and place over a low heat, without stirring, until the sugar has dissolved
  • 1000g of jam sugar
  • 600ml of cider vinegar
4
Add the chilli and pepper mixture to the pan, bring to the boil and leave at a rapid boil for 10 minutes
5
Remove from the heat and leave the mixture to cool - it will thicken as the temperature drops. After approximately 45 minutes, or once the red chilli flecks are fairly evenly dispersed in the jelly, transfer to jam jars and seal tightly

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Chilli jam

 
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