I love Sweet Chilli Jam especially with Cheese…
This is a pretty easy recipe to prepare.
Makes about 6-7 250ml jars
Ingredients
8 red Peppers ,
deseeded and roughly chopped
10
red Chillies ,
roughly chopped
finger-sized
piece fresh root Ginger ,
peeled and roughly chopped
8 Garlic cloves
, peeled
2
large red Onions, peeled and chopped
400g
can tomatoes
750g
golden caster Sugar
250ml
red Wine Vinegar
Method
Tip
the peppers, chillies (with seeds), ginger, onions and garlic into a food
processor, chop finely.
Place
into a heavy-bottomed pan with tomatoes, sugar and vinegar, bring everything to
the boil.
Then
turn the heat down to a simmer and cook for about 50 minutes, stir
occasionally.
Once
the jam is becoming sticky, continue cooking for 10-15 minutes more, stir
frequently so that it doesn’t burn.
It
should look like thick, bubbling lava.
Cool
slightly, transfer to jars with a twist off cap, close the cap and then leave
to cool completely, turned upside down.
Keeps
for 3 months in a cool, dark cupboard - refrigerate once opened.
No comments:
Post a Comment