Chilli Jam Recipe
Makes 4 – 5 jars
I made a batch of this chilli jam a while back and gave it to friends and family. All I heard for weeks afterwards was ‘when are you going to make some more using that chilli jam recipe’. So to me that’s a serious thumbs up.
8 orange, red or yellow peppers
8 – 12 red chillies (depending on how much of a kick you like)
Finger sized piece of fresh root ginger
8 cloves of garlic
400g of cherry tomatoes (tinned is fine)
900g golden caster sugar
250ml red wine vinegar
Peel the garlic and ginger and roughly chop with the chillies and peppers.
Tip all the chopped ingredients into your food processor and whiz until they are finely chopped.
Add blended ingredients to a heavy bottomed pan with the tomatoes, sugar and red wine vinegar.
Bring to the boil.
Keep skimming off any scum that comes to the surface. I use a spoon just to collect to one side and to lightly scoop out.
Once it starts to boil, simmer for approx. 50 minutes – 1 hour. You’ll know when it is almost ready as it becomes darker, thicker and a bit sticky.
During the simmer time, if your cherry tomatoes are whole, you may wish to squash them against the side of the pan. That way you won’t get large chunks of tomato skin in your jam as it will break down during cooking.
Once you get that slightly sticky consistency, continue to simmer for 10 – 15 minutes, stirring regularly so that it doesn’t catch at the bottom and burn.
During this time, prepare your jam jars.
You can sterilise them, by washing them in warm soapy water and then popping them in the oven to dry. I usually warm my oven to about 120 degrees (140 degrees for non-fan assisted) and pop them in to dry. If you are using Kilner jars, you’ll need to boil the seals in hot water as these can’t be dried using an oven.
Once the jam has simmered for 10 – 15 minutes at the sticky stage, turn off the heat and allow to cool slightly.
Then carefully spoon into the jars and pop the lids on.
These will keep, unopened in a cool, dark cupboard for up to three months. Once you open them, you should refrigerate them. See this chilli jam recipe is super simple.
We have lots of ways that we use our chilli jam. Some of my favourite include adding it into gravy to give it a sweet, sticky kick. We also sometimes top a pork chop with a spoonful and then pop a couple of slices of cheese on top and pop it back under the grill. That’s a naughty piece of heaven on a plate.
But, by far, our favourite is with cheese and crackers. You can’t help but love a good bit of cheddar and a decent cracker. It’s a classic. Enjoy this chilli jam recipe.
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