Sunday, 14 February 2010

Fiery Chilli Jam

This is my Valentines offering....My Fiery Chilli Jam is sure to get hearts pounding and pulses racing! Use less chillies if you don't think you can take the heat but a smidgen of it with yummy cheeses or cold meats is to die for. Happy Valentines!


12 large fresh red chillies
450g ripe tomatoes
1 large onion
3 large garlic cloves
1” cube ginger
300g demerara sugar
100ml red wine vinegar
salt and freshly ground black pepper

Roughly chop the chillies (remove the seeds if you like) and tomatoes and bung them in a processor. Peel and roughly chop the onion, garlic and ginger and add them too. Blend for a few seconds until fairly smooth and then tip the mixture into a wide saucepan.

Add the sugar, vinegar and a little seasoning and bring slowly to the boil. Reduce to simmer for about 40 minutes until thickened and jammy (remembering that it will thicken a little more on cooling). Remove and leave to cool completely before potting.

Keep in dark, dry storage for about 3 months. Refrigerate on opening a jar.

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