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Sweet chilli jam

Sweet chilli jam

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Rating: 5 out of 5.233 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4 small jars

This has a kick, but won’t blow your head off, and goes well with any selection of cold cuts of meat

Nutrition: per jar
HighlightNutrientUnit
kcal857
fat1g
saturates0g
carbs220g
sugars218g
fibre0g
protein5g
low insalt0.34g
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Ingredients

Method

  • 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.

  • 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)

Goes well with

Recipe from Good Food magazine, December 2008

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Rating: 5 out of 5.233 ratings

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