This is a definite must-do! Chilli Jam no less…and as chillies are plentiful at the moment it’s a must make and so delicious… Who else dares? Do you??? Of course, charring the vegetables first adds extra smoky flavour to this sweet and spicy spread.
Try it in sandwiches, as a burger relish, with grilled meats or on a cheese board.
- 120gm of red chillies
- 2 large red bell peppers
- 500g tomatoes, halved
- 3 garlic cloves, chopped
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 300g soft brown sugar
- 100ml white wine vinegar
- 1 lime, juiced
- ½ tsp salt
First char your beautiful chillies, peppers, garlic and tomatoes this makes them easier to peel and adds a beautiful sweet flavour to the jam which only charred vegetables do.
Once peeled add all of the roasted vegetables to your food processor and blitz until smooth.
Tip into a pan and add all the other ingredients then bring to a rolling boil stirring then reduce to a simmer and cook for 35-50 minutes or until the jam is a nice deep red colour and most of the liquid has evaporated stir occasionally as we don’t want it to burn.
While the jam is cooking add a small plate or saucer to the freezer …The jam is ready when a spoonful placed on the cold saucer sets immediately and you can clear a line through it with a spoon. This ensures the jam will be thick, spreadable and not watery.
If it doesn’t set, keep boiling and retest every 5 mins, on a cold saucer each time.
Spoon the mix into hot sterilised jars…I heat my clean jars in the oven while the jam is cooking about 15 minutes from the end and then turn off the oven and allow them to cool just a little before I spoon in the jam.
See you tomorrow for my A-Z where the middle letter is F…for example Wafer…