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Sweet chilli jam

By Barney Desmazery

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

Prep:20 mins
Cook:1 hrs

Easy

Nutrition per serving

kcal 857
fat 1g
saturates 0g
carbs 220g
sugars 218g
fibre 0g
protein 5g
salt 0.34g

Ingredients

8 red peppers, deseeded and roughly chopped
10 red chillies, roughly chopped
finger-sized piece fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g can cherry tomatoes
750g golden caster sugar
250ml red wine vinegar

Tip

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)

Method

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.
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.

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