Chilli Jam

Chilli Jam

My first recipe post, it was really difficult to know which to choose at first so I just decided to go with the reason I ended up selling jams and chutneys at a charity table top sale on Sunday. Chilli jam, some like it on toast, others put it on chicken or pork on the barbie, its been used to make a sauce for steak and added to curries, my favourite is with cheese!

Jam & chutney stall at GCWS charity event

Jam & chutney stall at GCWS charity event

I started making Jams and Chutneys a few years ago whilst living in Qatar. I made them to give as presents mainly at Christmas as a little taste of home for some. Luckily my friends and colleagues came from all over the world and so the exchanges were also a voyage of discovery.

When we came to the island I again made some at Christmas and gave them out as gifts, this time there were a few people who made requests for more and the opportunity arose to make some to sell.

During the winter months while tourism is quieter there are a number of events run by locals and expats to raise money for the welfare of animals on the island. I had already made some Christmas decorations and sold them at a table top sale so saw this as a way to continue doing something to help and at the same time share around a few more goodies.

homegrown chillies

homegrown chillies

 

I ended up making quite a few different types of chutneys and jams including Chilli jam which so far has proved to be the most popular. This recipe has come from many different places including the internet, my Nigella cookbook and my mother in-laws book, its been tweaked several times and will continue to develop and change.

This jam has very few ingredients, you can change the heat depending on the quantity of chillies to red pepper. I experiment all the time depending on how hot my chillies are, these quantities are the ones I used to make the last batch of jam. This should make approx 5 jars of jam.

Let me know how you get on and what you end up eating yours with.

 

 Ingredients 

  • 50g small fresh hot red chilli peppers deseeded and finely chopped
  • 250g red pepper finely chopped
  • 1kg sugar
  • 1 lemon
  • 600ml apple/cider vinegar

Utensils

  • Large jam pot/saucepan
  • Long handle wooden spoon
  • Sterilised jars and lids
  • Jam thermometer

Method

Place the vinegar and sugar in your pan and heat gently until the sugar has dissolved. Then add the chilli peppers, red pepper and lemon juice and turn the heat up. Place the lemon zest, pith and pips in a muslin bag and drop gently into the boiling mixture. Be careful as molten sugar is extremely hot used a long handle wooden spoon. If you have one place a jam thermometer in the pan and bring to a roiling boil until it reaches 104C or test the setting point on a chilled dish.

Remove from the heat, take out the muslin bag and allow the mixture to cool for 10 minutes, this ensures that the little pieces of red chilli float wonderfully in the pink jelly. If you have any white scum on the surface of the mixture scoop it off using a spoon. Then carefully pour the mixture into hot sterile jars, I recommend using a jam funnel  and ladle to avoid too much mess. Seal tightly and allow to cool.My jars are sterilised by washing and rinsing thoroughly and sitting in a hot oven at 100C while the jam is making.

In theory the jam will last for up to 12 months unopened and a month open in the fridge, but mine never stays around for that long.

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