I have had an abundant crop of chillies this year so I’m making sweet chilli jam.
It’s a great addition to any plate of cold meats and if I make my own I can add plenty of chilli because I like the heat!
Produce From The Allotment
This recipe is one from my allotment produce collection. I try and grow as many of my favourite vegetables as possible. Fresh veg is packed full of goodness and just tastes better than shop-bought produce. Pick some sweetcorn or green beans for example and cook them within an hour or two, they taste amazing, sweet and crunchy. You can’t beat it.
I have collected together recipes which I think will bring out the best of my homegrown salad, fruit and vegetables. Just remember to wash and prepare your produce thoroughly before cooking and/or eating it. As the old saying goes “there is only one thing worse than finding a maggot in an apple and that is finding half a maggot”.
Sweet Chilli Jam
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
- 400 g can cherry tomatoes
- 750 g golden caster sugar
- 250 ml red wine vinegar
Conversions
Instructions
- 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 everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
- Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.
You may also like one of my other favourite recipes …
