Saturday, November 12, 2011
Recipe: Chilli Jam
Yay. Finally, I can give up preserving for a while. My room is full of jars and i have spent so much time and a fair amount of money this year making all these things. I've just got to make chilli jam until the frosts kill my chilli plants, and i'm all done. In this recipe, it's hard to judge how hot the recipe is going to be, because there are so many different sizes and varieties of chilli, all with different heat (or "scoville") ratings. The ones i've been picking from outside "Apache" chillies, are fairly hot, and very little. I would guess using 8 "normal" large red chillies that you get in the supermarket would do the trick though. This Jam is not that hot really, its just delicious and peppery and sweet- would be a good accompaniment to asian dishes (like spring rolls/tempura etc), and dad actually loves it in cheese sandwiches! He'll put chilli in anything, lol!
Chilli Jam (makes 5 normal jam jars) £1.50 per portion
8 red peppers, deseeded and chopped
15 little red chillies
10g crushed ginger
8 garlic cloves, crushed
1 tin chopped tomatoes
½ tsp chilli flakes
200ml red wine vinegar
50ml cider vinegar
1. Blend the peppers and chillies in batches in a food processor until finely chopped. Add all the ingredients to a large pan, bring to the boil, skim any scum that forms, and cook on a high temperature for 1 hour and 10 minutes, stirring often.
2. Pour into jars, allow to cool, and then seal!