Chilli Jam
The tastiest way to use up all those chillies in the garden! Quick and easy to make, this recipe stores well and makes a great homemade gift for friends and family. Delicious on cheese, meats, and a perfect addition to your sandwiches.
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Makes approx. 4 cups.
Ingredients
- 1 kg red capsicums, seeded and roughly chopped
- 7-8 long red chillies, seeds in and roughly chopped (if your chillies are very hot, you might want to remove the seeds from some of them)
- 2 x 10cm pieces of fresh ginger root, peeled and chopped
- 10 garlic cloves, peeled
- 4 cups white sugar
- 2 Tbsp salt
- 2 cups white vinegar
- 2 bay leaves
Method
- Pulse capsicums, chillies, garlic, and ginger until finely chopped in a food processor.
- Place into a saucepan and add all remaining ingredients.
- Bring to the boil and let simmer for 45 minutes or until thick, removing any scum that has risen to the top.
- Allow to cool slightly then remove the bay leaves.
- Transfer into sterilised jars and seal - easy as that!
Recipe Notes:
- For a thicker jam, extend the boiling time in step 3. Alternatively, you can replace regular sugar with jam-setting sugar or add jam set sachets.
- Properly sterilised and sealed jars, stored in a cool, dark place, can last for 6-12 months unopened.
- Once opened, refrigerate the jar and aim to consume within 3 months. Always use a clean spoon or knife to avoid contamination.
