Sweet Chilli Jam

Recipe: Sweet Chilli Jam

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I’m a relative newbie when it comes to preserving and pickling.  It all began a couple of Christmases ago, when, as usual, I had been completely disorganised with my Christmas shopping and had managed to get to a week before without having a plan in sight – let alone a neatly wrapped pile of presents sitting around the (not yet put up or decorated) Christmas Tree!

What I did have, was a recently purchased book on making edible gifts and it gave me an idea… This was the first recipe that I tried and it was such a success, that it created the first spark of my pickling passion.  I was a little reluctant to give away the secret I must confess, but it was just to selfish too keep this amazing recipe to myself.  Give this as a gift and you will have people returning again and again for more!

Sweet Chilli Jam

Sweet Chilli Jam

(from Good Food 101 Delicious Gifts, published by BBC Books)

Makes 4-6 small jars

You will need:

red peppers, de-seeded and roughly chopped

10 red chillies, roughly chopped (with seeds)

A finger size piece of fresh ginger, peeled & roughly chopped

garlic cloves, peeled

400g tin cherry tomatoes

750 g/ 1lb golden caster sugar

250 ml red wine vinegar

Sweet Chilli Jam

  • Tip the peppers, chillies, ginger & garlic into a food processor and whizz until very finely chopped (I have to do this in batches as it won’t all fit in at once!)
  • Scrape the mix into a heavy based pan or preserving pan and add the tomatoes, sugar and vinegar
  • Bring everything to the boil and skim off any scum that comes to the surface
  • Turn the heat down to a simmer and cook for about 50 minutes, stirring occasionally (I actually find I need to cook for about 15 minutes longer than this to get the right consistency)
  • Meanwhile, wash and sterilise your jars
  • Once the jam starts to look sticky, continue to cook for a further 10-15 minutes (stirring often to avoid it catching and burning). It should now look like bubbling lava
  • Cool slightly and decant into your jars and leave to cool completely
  • Store for up to 3 months in a cool, dry place such as a dark cupboard or garage.
  • Refrigerate once open

Colette Broomhead

I am a 30 something mother of 2 little boys and I live with them and my husband in Nottingham. My passions are my family and friends, my kitchen, my cookery books and all things food and drink!

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