Spicy Chilli Jam
-
serves:
32
-
yield:
2 225g jars
-
ready in:
1 hour 5 mins
(20 mins
Prep
-
45 mins
Cook)
I tasted this at my local market and wanted to replicate it. This recipe is very easy to make - use green or red chillies. Serve just as you would a chutney. It's fantastic with any hard cheese.
Recipe provided by:
Allrecipes
ingredients
-
1 large green pepper
-
12 green chillies
-
350ml (12 fl oz) cider vinegar
-
1 pinch salt
-
900g (2 lb) caster sugar
-
100g (4 oz) liquid pectin
-
4 green chillies, seeded and finely chopped
preparation method
- Combine the green pepper and 12 chillies in a food processor or blender. Process until finely chopped. This can be done in batches, if the chillies do not fit.
- Transfer the chillies to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth or muslin, and discard pulp. You should have about 225ml (8 fl oz) of liquid.
- Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for 1 minute, then stir in the pectin.
- Stir in the remaining chillies, and ladle into sterile jars leaving a small headspace. Seal jars in a hot water bath. Refrigerate jam after seal is broken.