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Member recipe

reducrrant chilli jam

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Serves 1 - 2 Jars

sweet and hot chilli jam

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  • 300gm redcurrants
  • 1-2 red mexican chillies
  • 5cm piece of fresh root ginger
  • 3 oranges
  • 150gm granulated sugar


    1. Put a saucer in the freezer. Put the redcurrants in a saucepan. Chop the chillies, pop them into the pan, seeds as well Peel and grate the ginger, add to the pan. Peel the zest from half an orange and cut into thin strips, add to the pan. Half the oranges and add their juice and the sugar to the pan. Heat on low and stir the juice and fruit together until sugar has dissolved, keeping it on a low heat. Check onthe back of a wooden spoon to ensure all the sugar is gone, You will be able to feel and see it if not dissolved. Now bring to the boil and simmer for about 25 minutes, stirring ocassionally to ensure it doesn't stick to the bottom of the pot. Check for a test by putting a teaspoon of the jam on the frozen saucer, wait a couple of seconds and run your finger through the jam, if it wrinkles it has reached settin point if not keep boiling and testing every 3 or 4 minutes, once it reaches setting point, take off the heat straight away. If you are using a sugar thermometer it needs to be 105 degrees centigrade. Pot up into your hot sterilised jar and lid it immediately.
    2. This only makes one jar and doesn't use an awful lot of your chillies, but you can try it and see if you like it and then upsize it if you like. Someone else may have another recipe that you could try

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