Chilli Jam

Chilli Jam

  • Servings: Makes 1 litre (32 fl oz)
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My cousin’s husband, Colin, was celebrating his 70th Birthday, and he loves chillies, though he always says that there is never enough chilli for his liking! I decided to make him chilli sherry, chilli vodka and this pretty chilli jam as a gift.

Ingredients

  • 500 g (1 lb) red capsicums
  • 250 g (8 oz) red chillies
  • 315 ml (10 fl oz) white vinegar
  • 1 kg (2 lb) white sugar
  • 185 g (6 oz) lightly packed soft brown sugar
  • ½ tsp salt

Directions

  1. Remove the seeds and membrane from the capsicum and chilli. Cut the capsicum into quarters or thirds so that you have large flat pieces. Place on a tray, skin-side-up and cook under a hot grill until the skin blackens and blisters. Place in a bowl and cover with plastic wrap until cool enough to handle, then remove the skin.
  2. Place the capsicum and chilli in a food processor with 60 ml/2 fl oz of the vinegar, and process until finely chopped.
  3. Transfer the capsicum and chilli mixture into a large pan and add the remaining vinegar along with the salt. Bring to the boil, then reduce the heat and simmer for 8 minutes. Add the white and brown sugar and stir until all the sugar has dissolved.
  4. Increase the heat and bring to the boil, boil for 10-15 minutes, or until the mixture has thickened slightly.
  5. Remove from heat and immediately pour into clean warm jars and seal. Label and date.
  6. Store in a cool, dark place for up to 12 months.

Notes:

  • This jam is best left for 1 month before opening, thus allowing the flavours to develop.
  • The jam does not set like traditional jams, it has a more sauce like consistency.
  • The original version of this recipe can be found in Homemade Jams and Preserves, Family Circle – Step-by-Step, Murdoch Books, p 71. I have increased the amount of chillies and added salt to the mix.

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