Home » Jams & Pickles » Chilli Jam
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Ref: 518
Heading: Jams & Pickles
Cuisine: Indian
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   650 g  red sweet/bell peppers chopped
   400 g  sugar granulated
   1 tbsp  tomato puree
   5 red chilli hot de-seeded
   120 ml  rice wine vinegar
   2 garlic cloves chopped
   1 tsp  fresh ginger
   2 tbsp  lemon or lime juice
   1 tsp  salt


  Step 1
Place all the ingredients into a thick bottom pan (Maslin pan is best), then on a med/high heat bring to the boil stirring constantly then turn down to low & simmer for 25 mins stirring often to stop it catching on the bottom.
  Step 2
Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan in boiling water for a 2 to 3 mins before use.
  Step 3
Puree the chilli jam with a hand/stick blender (best) or tip into a food blender/processor blitz to smooth & return to the pan & cook for another 20 mins stirring often, if it gets dry add some water to loosen.
  Step 4
As soon as the jam is cooked take off the heat & let it settle for 1 min, place hot jars from the oven on a baking tray on the worktop & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.

Suggestion & Tips

Warning hot jam will burn you so ware gloves!!! Once opened store jam in the fridge, if will last much longer & not go mouldy as quickly. Great with cheese etc.
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