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