Sweet chilli jam
- Barney Desmazery
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Makes 4 small jars
Easy
Prep: 20 mins
Cook: 1 hr
A star rating of 4.8 out of 5.331 ratingsRate
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Learn how to make your own sweet chilli jam with our easy recipe. This versatile condiment has a subtle spicy kick, and goes well with any selection of cold cuts of meat
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegetarian
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Gordon Ramsay's pork & ham pie
A star rating of 4.8 out of 5.38 ratings
Ingredients
Nutrition
Units:
MetricUS
-
8 red peppers
deseeded and roughly chopped
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10 red chillies
roughly chopped
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finger-sized piece fresh root ginger
peeled and roughly chopped
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8 garlic cloves
peeled
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400g can cherry tomatoes
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750g golden caster sugar
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250ml red wine vinegar
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Nutrition: per tbsp
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kcal25
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fat0g
low
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saturates0g
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carbs6g
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sugars6g
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fibre0.2g
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protein0.2g
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salt0.01g
low
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Method
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step 1
Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
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step 2
Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.
RECIPE TIPS
OUR DOWNLOADABLE LABELS
Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.
GREAT CHRISTMAS PRESENTS
These jars make lovely hamper gifts, Just label your jars with storage instructions so your friends and family can get the best out of their gift, then pack into boxes with other chilli-themed items such as chilli-chocolate covered almonds from Kshocolat (£3.95/80g tin, available from Waitrose), and packets of chilli seeds (southdevonchillifarm.co.uk)
Recipe from Good Food magazine, December 2008
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A star rating of 4.8 out of 5.331 ratings
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