Heading: Jams & Pickles
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
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.
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.
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.
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.