Saturday, September 15, 2012

Sweet Chilli Jam



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. 

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