Habanero Chilli Jam
- Preparation and cooking time
- Makes Makes 2.5 kg of jam
This is not your ordinary sweet fruit jam! Habanero chillies have a sweet fruity taste plus and a pronounced spicy zing. Delicious spread sparingly on toast with cream cheese, or spooned over cooked meat, or fish, where it will melt in place of a sauce.
- 250 – 400 grams habanero chillies
- 1.5 kilograms granulated sugar
- 600 ml cider vinegar
- 120 ml lemon juice
- 2 teaspoons salt
- 160 ml liquid pectin
- STEP 1Sterilise the jars and lids in a pot of boiling water, or in an oven at 160C, and keep warm until ready to use.
- STEP 2Wash the chillies and remove any stalks.
- STEP 3Put the chillies in a food processor and pulse until they are finely chopped.
- STEP 4Add the sugar, cider vinegar, lemon juice and salt to a large pan over low heat without stirring, until the sugar has dissolved.
- STEP 5Add the chopped chillies to the pan. Bring to a boil and simmer for 15 minutes.
- STEP 6Increase heat to a rolling boil (around 105C). Add pectin, stirring constantly for one minute, then remove pan from the heat.
- STEP 7Ladle jam into the jars, leaving 6mm headspace, wipe any trace of jam off the rim with a paper towel and screw on lids.
- STEP 8Submerge the sealed jars elevated on a rack, or upturned saucer, in a large pot of boiling water. Once the water has returned to a full boil, leave for 10 minutes, then remove jars from water. Leave overnight in a cool place for the jam to set.
- STEP 9Store in a dark cool place for up to a year. Once opened, store in the fridge and use within one month.