Sweet Chilli Jam
Sweet Chilli Jam
8 red peppers, deseeded and roughly chopped
10 red chillies, roughly chopped with seeds
Large finger sized piece of fresh ginger, peeled and roughly chopped
8 large cloves of garlic, peeled and chopped
400g cherry tomatoes, halved
750g golden caster sugar
250ml red wine vinegar
Replace some of the red chillies with hot Scotch Bonnet chillies, add extra punch.
Tip the peppers, chillies [with seeds], ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy bottomed pan with the tomatoes, sugar and vinegar, then bring every thing to the boil. Skim off any scum that comes to the surface then reduce to a simmer and
cook for about 45 minutes, stirring occasionally. Once the jam is becoming sticky, continue cooking for a further 10-15 mins, stirring frequently so it doesn’t catch. It should look like thick, bubbling lava. Cool slightly and transfer to sterilised jars to cool completely. Keeps for about 3 months in a cool dark cupboard. Once opened – refrigerate.
Ideal with cheese and biscuits, cold meats, but best of all with BBQ meats, bangers and burgers.