Chilli Jam (Chilli Jelly) recipe
You can vary this recipe by using different varieties of chillis. Scotch bonnets if you are feeling brave. Jalapenos work well also and give an interesting array of green flecks in suspension. Various combinations work well and leave plenty of room for experimentation.
- 5-10 chili pepper deseeded and finely chopped, depending on how hot you want it to be
- 1 large bell pepper cored, deseeded and cut into chunks
- 1 Kilogram Jam sugar (or 1KG granulated and pectin)
- 600 Millilitres Cider or Red Wine vinegar
- 2 cloves of Garlic
- A thumb sized peice of root ginger.
- Place the jars you will be using into a cold oven an switch on to 130C - hotter and they could shatter. They should be at full temperature for at least 15 mins to sterilise them.
- Place jar lids in boiling water to sterilise them. (Doing this kills bacteria, fungus etc and stops it growing and spoiling the jam once sealed.)
- Add the chilli, garlic, ginger and the bell pepper to a blender and blend till medium fine.
- Dissolve the sugar in the vinegar in a wide, medium-sized pan with a low heat. Stir as little as possible.
- Scrape the chilli-pepper mixture out of the blender and add to the pan once the sugar is disolved. Bring the pan to the boil and leave it boiling for around 15 minutes.
- Take the pan off the heat, stir and decant into hot sterilised jars that you have just retrieved from the oven (if you sterilise with an alternative meathod, let the mixture cool a little first to prevent the jars breaking.)
- Store in a dry cool place for up to 4 months. Once open eat within 3 weeks and keep in the fridge.