Wednesday, 26 November 2014

Sweet Chilli Jam

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.
Hubble Bubble!
  •          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
  1. Tip the peppers, chillies, garlic and ginger into a food processor and whizz until finely chopped.
  2.  Put into heavy bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil.
  3. Skim off any scum that rises to the surface, then turn heat down to simmer and cook for 50 mins, stirring occasionally.
  4. Yum!
  5. 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.
  6. Cool slightly and transfer to sterilised jars, then leave to cool completely.
  7. Keeps for 3 months in a cool dark cupboard
  8. Make some nice labels
  9. Refrigerate once opened.
  10. Makes lovely Xmas gifts (if you have any left).

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