When we were in Devon for our summer holidays, we visited a Chilli Farm. It was a fascinating place and we decided to buy a little chilli plant ourselves, to bring home. The plant variety was called Little Gem, it looked lovely and was classed as a medium heat chilli.
We have made Sweet Chilli Jam before and find it a lovely spicy accompaniment to almost anything edible. So when enough of our hot little chillies were ripe, we harvested some to make our jam. Having tried a small nibble, I was a little concerned about the heat, but my fear proved unfounded and it was delicious.
- 10 Chillies, roughly chopped (include seeds)
- Red Peppers, roughly chopped
- Garlic 8 Cloves, peeled and chopped
- Finger sized stick of fresh Ginger, roughly chopped
- Cherry Tomatoes, 400g can
- Red Wine Vinegar 250ml
- Sugar 750g
- Tip the peppers, chillies, garlic and ginger into a food processor and whizz until finely chopped.
- Put into heavy bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil.
- Skim off any scum that rises to the surface, then turn heat down to simmer and cook for 50 mins, stirring occasionally.
- Once the jam is becoming sticky, continue to cook for a further 10-15 mins, stirring frequently to prevent sticking and burning. It should now look like bubbling lava.
- Cool slightly and transfer to sterilised jars, then leave to cool completely.
- Keeps for 3 months in a cool dark cupboard
- Refrigerate once opened.
- Makes lovely Xmas gifts (if you have any left).