Chilli jam
Item 1 of 1
A perfect way to bring a little heat into the cooler months, Richard Davies' chilli jam 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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Ingredients
Metric
Imperial
- 150g of red chillies, long, cut into pieces
- 150g of peppers, red and yellow, cut into chunks
- 1000g of jam sugar
- 600ml of cider vinegar
- 50g of fresh ginger, grated
SAVE RECIPE
Equipment
- Food processor or blender
- Jam jars
Method
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 chillies, 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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