Chilli Jam
Chilli Jam
Spicy and sweet Jam made from Peppers, Chillies and Tomatoes
Instructions
- Char Heat a griddle pan over a high heat. Add 2 x 60g packs red chillies and 2 large red peppers and cook for 15 mins, turning every few mins, until evenly charred. This adds a light smoky flavour to the jam. The chillies and peppers should be well-charred all over so that the skins peel away easily.
- Cover Transfer to a bowl and cover with clingfilm. Covering the bowl with clingfilm keeps the steam in the bowl, helping to soften the flesh of the veg, which makes it easier to remove the skin.
- Peel As soon as the chillies and peppers are cool enough to handle, use your hands to peel the skin away from the flesh. You need to remove the charred skin or it will add a bitter flavour to the jam. Discard the skins, stalks and seeds.
- Simmer Transfer to a food processor with 500g halved tomatoes and blitz until smooth. Tip into a large saucepan and add 2 chopped garlic cloves, 1 tsp grated ginger, 2 tbsp soy sauce, 300g soft brown sugar, 100ml white wine vinegar, the juice of 1 lemon and ½ tsp salt; bring to a rolling boil. The aim of a ‘rolling boil’ is to get the jam to its setting point as quickly as possible. It should boil rapidly so that stirring doesn’t stop it bubbling. Put a saucer in the freezer.Reduce the heat to medium; simmer for 45-50 mins, stirring frequently to prevent sticking, until the mix is a deep red-brown colour and most of the liquid has evaporated. The jam is ready when a spoonful placed on the cold saucer sets immediately and you can clear a line through it with a spoon. This ensures the jam will be thick, spreadable and not watery. If it doesn’t set, keep boiling and retest every 5 mins, on a cold saucer each time.
- Sterilise Meanwhile, preheat the oven to its lowest setting. Wash 3 x 180ml jars and their lids in hot soapy water, then rinse thoroughly and shake out the excess. Put upright jars and lids on a baking tray in the oven for 10-15 mins until completely dry. This stage is essential to stop bacteria from getting in. The jars must still be hot when you add the jam
- Spoon into jars Remove the sterilised jars from the oven; immediately and carefully spoon in the jam. Seal the lids and allow to cool completely before adding labels. You can use the jam once cold, but it will keep unopened for months in a cool, dark place. Once opened, keep in the fridge and use within 1 month.
Notes
Adjust chillies accordingly