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
Sterilise the jars and lids in a pot of boiling water, or in an oven at 160C, and keep warm until ready to use.
Wash the chillies and remove any stalks.
Put the chillies in a food processor and pulse until they are finely chopped.
Add the sugar, cider vinegar, lemon juice and salt to a large pan over low heat without stirring, until the sugar has dissolved.
Add the chopped chillies to the pan. Bring to a boil and simmer for 15 minutes.
Increase heat to a rolling boil (around 105C). Add pectin, stirring constantly for one minute, then remove pan from the heat.
Ladle jam into the jars, leaving 6mm headspace, wipe any trace of jam off the rim with a paper towel and screw on lids.
Submerge 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.
Store in a dark cool place for up to a year. Once opened, store in the fridge and use within one month.
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