Project Food Blog

Chili Jam

8 red peppers , deseeded and roughly chopped
8 red chillies , roughly chopped, either seeded or deseeded, up to you!
small piece fresh root ginger , peeled and roughly chopped
8 garlic cloves , peeled
400g can cherry tomatoes
750g golden caster sugar
250ml red wine vinegar or sherry vinegar

Put the peppers, chillies, ginger and garlic into a food processor, then blitz until very finely chopped. Transfer to a heavy pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any ‘stuff’ that comes to the surface, then turn the heat down to a simmer and cook for about 45 to 50 minutess, stirring occasionally.

Once the jam is becoming sticky, continue cooking for 10-15 minutes more. Keep stirring so it doesn't stick or worse, burn. Cool slightly, transfer to sterilised jars, then leave to cool completely. This keeps for 2 to 3 months in a cool, dark cupboard - refrigerate once opened. It's so tasty you won't need to worry about how long it'll keep for though!

(IKEA sell really nice French style preserve jars quite cheaply.)

No comments:

Post a Comment