This chilli jam recipe is quick and easy to make and is the perfect edible gift. This chilli jam that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.
- 150g fresh red chilli peppers ( deseeded and cut into 4-5 pieces)
- 150g red peppers ( cored, deseeded and cut into rough chunks)
- 1 kg jam sugar
- 600ml cider vinegar
You will need 6 x 250ml jars.
Put the cut up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red flecked processor bowl.
Dissolve the sugar in the vinegar in a wide, medium sized pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow it to cool. The liquid will become more syrupy, then from the syrup to viscous and from vicious to jelly like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly ( as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating in it ), ladle into the sterilise jars. Then seal tightly.