A perfect way to bring a little heat into the cooler months, Richard Davies' chillijam recipe makes 6 x 200g jars, so you can either keep the extra stash for yourself or give as gifts to friends and family.
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Sterilise the jam jars and set aside to cool
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
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
Add the chilli and pepper mixture to the pan, bring to the boil and leave at a rapid boil for 10 minutes
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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