This chilli jam recipe packs a punch and makes the perfect plastic-free gift
Whether you’re looking to bring a kick to an afternoon snack or add an extra dimension to a cheese board, we’ve got the recipe for you.
All of the fresh ingredients can be purchased loose from the supermarket and the rest can be found in the back of your cupboard.
If you use old jars to store the jam, make sure to sterilise them first. Just wash them in hot soapy water after removing the label, and place them in the oven and heat them for 15 to 20 minutes at around 120 degrees.
You will need:
- 10 red chillies
- 8 red peppers
- 8 garlic cloves
- A finger sized piece of ginger
- 400g can of cherry tomatoes
- 750g golden caster sugar
- 250ml red wine vinegar
Make it:
- Put the chilli, ginger and garlic in a food processor or roughly chop. If you do chop the chilli and garlic by hand, it’s useful to wear gloves.
- Combine the chopped ingredients in a heavy bottomed pan with the tinned cherry tomatoes, caster sugar and red wine vinegar. Give the mixture a good stir.
- Bring the contents to the boil, and when a layer of residue forms on the top, skim it off using a large serving spoon.
- Turn the stove to low heat and simmer the mixture for 50 minutes. Keep an eye on the mixture and stir it every now and then.
- When the consistency becomes sticky, keep it on the heat for another 15 minutes, but stir it more frequently to make sure that nothing sticks to the bottom of the pan.
- Keep watching the mixture until it becomes a thick, bubbling lava consistency, then turn the heat off, let it cool slightly, and pour into the sterilised jars.
- Leave the jars to cool and store them in a dark cupboard. The jam will keep for three months.
