Chilli Jam

A chilli jam according to some a jelly or dipping sauce to others, lovely with a cheese board or cold meats and great with tempura prawns

Chilli Jam
Chilli Jam

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

6

250ml jars

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Ingredients

  • 150

    g of long red chilli peppers

  • 150

    g of red peppers

  • 1

    kg of jam sugar

  • 600

    ml of cider vinegar

  • Makes about 6x 250ml jars

  • WARNING!

  • I prefer to pour my jam into jars while its hot as it is easier to pour into small jar necks. BOILING JAM IS MEGA HOT - BE SUPER CAREFUL

  • You can leave it to cool and thicken a little but I would guess that thicker it is the gloopier it is to get into jars.

  • Also boiling the cider vinegar is pretty pungent it can be a bit 'burny' on the nose and eyes if you breath it in so you may want to do this with the windows open wide!

Directions

1. Sterilise the jars and lids There seems to be lots of methods for doing this, but as I don't own a dishwasher and I get a little freaked out putting glass in the oven I simply clean and wash them thoroughly and to sterilise pour boiling water into them until it overflows Leave the water in while you make the jam, when you come to empty the water remember it could still be hot, empty the water but dont touched the inside of the jars 2. Cut the chillis length ways and deseed. 3. Core and deseed the pepper and cut into rough chunks 4. Pulse the chillis and the pepper in a food processor until they are finely chopped and the bowl ends up with vibrant red flecks (I prefer to pulse my pepper separately to the chilli, not only do I have a very small processor but I find it easier to see the size of the flecks, I tend to pulse mine to a 3/5mm size) 5. Dissolve the jam sugar in the cider vinegar in a wide medium-sized pan on a low heat - DO NOT STIR IT 6. When sugar dissolved, chuck in all the chilli and pepper mix. Bring the pan to a boil and then leave it at a rollicking boil for 10minutes 7. Empty the water from the sterilised jars and pour in the jam I prefer to pour mine in now as while its hot its easier to pour into the jar necks. BOILING JAM IS MEGA HOT - BE SUPER CAREFUL! Using a towel to hold the hot jars, try and tap on a surface covered in a towel, to settle the jam and ensure it is filled as much as possible. Seal the jar while still hot and this will create a vacuum. As the jam cools I have found the chilli flecks float up to the top of the jar, in order to spread the flecks and produce a more even looking jam, shake the jar vigorously when the jar is still warm to the touch. I'm not sure how long it would keep once opened but I tend to use my own judgement! - I'm currently at 4 months after opening

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