Spicy chilli jam

Prep: 10 mins
Cook: 50 mins
Spicy chilli jam
This is a jam with a hit of spice for the Christmas season, a nice foodie gift idea.
 

150g long fresh red chilli peppers (deseeded and cut into 4 pieces)

150g red peppers (cored, deseeded and cut into rough chunks)

1 kilo, jam sugar

600 ml cider vinegar

Put the chillies into a food processor and pulse until they are finely chopped.

Add the chunks of red pepper and pulse again until well combined.

In a medium sized pan, over a low heat dissolve the sugar without stirring.

Scrape the chilli and pepper mixture into a pan.

Bring the pan to the boil, then leave it at a boil for 10 minutes.

Take the pan off the heat and allow it cool.

The liquid will become more syrupy, to jelly-like as it cools.

After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the chili and peppers start to become suspended in it rather than floating on it).

You will need 6 x 250ml sealable jars, with vinegar-proof lids, such re-usable pickle jars.

Sterilize your jars and leave to cool.

Ladle the chili jam into your jars.

Then seal tightly with the lids and wrap for gifts.

Serves
Makes 4-6 jars

Preparation Time
10 minutes

Cooking Time
50 minutes

Main ingredients
Vegetables, Sugar, Chilli

Recipe Type
Dressings & Sauces, Gifts

Level of Difficulty
Moderately Easy

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.