Red Chilli Jam

 

 

This is something I saw in a Christmas cook show by Nigella Lawson and I just had to try it. I love chilli and although there are a lot of them in the jam I made (I removed the seeds almost completely) is vibrant in colour and tastes sweet and sour and bursts with chilli flavour. It is nice on ham or cheese in a sandwich and spices up soups and sauces.

Ingredients for 5 x 349g jars / ca. 1.5 litres:

250g long fresh red chillies, each deseeded and cut into about 4 pieces,

1 red pepper, cored, deseeded and cut into rough chunks,

1kg jam sugar,

600ml cider vinegar.

Method:

1. Sterilize the jars and leave to cool.

2. Put the chillies and the red pepper chunks into a food processor and pulse until they are finely chopped.

3. Scrape the chilli-pepper mixture out of the bowl into a wide, medium-sized pan. Add the sugar and stir until well combined. Add the vinegar and dissolve the sugar in the vinegar. Bring the pan to the boil; leave it at a vigorous boil for 6 minutes.

4. Take the pan off the heat and ladle into the prepared jars. Seal tightly and cover with a tea towel to let it cool slowly.

 

Cook’s Tip:

 

Make sure to ware gloves when cutting and deseeding the chillies or the fingers sting for the rest of the day.