Chilli Jam

This is a Fraser Doherty recipe from The SuperJam Cookbook. It’s a great recipe which can be made as mild or as hot as you like, depending on the amount and type of chillis you use. It great with cheese, especially baked camembert – yum.

Chilli Jam

Makes 3-4 jars

  • 400g cherry tomatoes
  • 9 red peppers
  • 9 red chillis (I used Cayenne and Ring of Fire)
  • a thumb-sized chunk of root ginger
  • 700g sugar
  • 200ml cider vinegar

Finely chop the tomatoes, chillis, garlic and ginger. This is best done in a food processor.

Put the sugar and vinegar into a pan over a low heat and stir until the sugar is dissolved. Add the tomatoes, peppers, chillis, garlic and ginger and simmer until the liquid has reduced and the mixture is a thick, sticky consistency. This may take some time to reach this stage, so be patient and make sure you give it a regular stir to stop it burning.

Bring to the boil and cook on high for 1 minute, being careful not to let the jam boil over or burn to the pan! Pour into hot, sterilised jars and seal. It will keep for up to one year, or one month in a refrigerator once opened.



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