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Red chilli jam
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1 small onion, finely chopped
2 red peppers, deseeded and finely chopped
8 large red chillies, deseeded* and finely chopped
2 tsp freshly grated ginger
3 cloves garlic, crushed
400g can chopped tomatoes
400g preserving sugar
250ml white wine or cider vinegar
1 tsp soy sauce
1. Place the onion, peppers, chillies (and seeds if using), ginger, garlic, tomatoes, sugar and vinegar into a medium-sized saucepan. Season and place over a low heat and stir to dissolve the sugar.
2. Bring to the boil and continue to cook at a gentle but steady bubble for 11/2 hours, stirring from time to time, until the mixture has thickened and most of the liquid has been reduced.
3. Remove from the heat, add the soy sauce, mix well and leave to rest for 2-3 minutes.
4. Spoon into hot, sterilised jars and screw on the lids immediately. Leave the jars until cold before labelling.
*If you prefer your chilli jam with a bigger kick, then leave in the seeds from four of the chillies.
Typical values per serving:
This recipe was first published in November 2019.