Chilli jam is great with curries and poppadums or added to any sauce for a bit of extra zing. My lot however, eat chilli jam with everything. A bit like how when I was little tomato ketchup made vegetables taste better, my little man Elliot thinks chilli jam is brilliant.
150g red chillies
1 red pepper
1kg jam sugar
600ml cider vinegar
Makes five 225g jars
Put some saucers in the fridge and get your jars sterilising.
First de-seed and then chop the chillies and red pepper into chunks. Pop the chillies into a food processor first and pulse them until they are finely chopped. Then add your red pepper, which will take less time to break down.
Pour the vinegar into a large pan over a low heat and add sugar. Let the sugar slowly dissolve without stirring. Scrape the chilli and pepper mixture out of the processor and into the pan.
Bring the pan to the boil and then leave it at a rolling boil for 12 minutes. Take the pan off the heat and test for a set. If you are happy with the consistency pour the mixture into a large jug and leave to cool for twenty minutes. When your time is up slowly stir the jug and if the chilli flecks stop rising to the top it’s time to fill your jars.
Place in your hot sterilised jars. Should keep for up to a year.