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Red chilli jam
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Makes: about 700g
1 small onion, finely chopped
2 red peppers, finely chopped
8 large red chillies, deseeded (optional, see Cook’s tip), finely chopped
10g fresh ginger, finely grated
3 cloves garlic, crushed
400g can chopped tomatoes
400g preserving sugar
250ml white wine or cider vinegar
1 tsp soy sauce
1 Put all the ingredients except the soy sauce in a medium saucepan. Season, then set over a low heat and stir to dissolve the sugar.
2 Bring to the boil and cook at a gentle but steady bubble for 1 hour 30 minutes, stirring from time to time, until the mixture has thickened and most of the liquid has evaporated.
3 Remove from the heat, add the soy sauce, mix well and leave to rest for 2-3 minutes. Spoon into hot, sterilised jars and screw or clip on the lids immediately. The jam will keep for up to 4 weeks. Chill once opened and consume within a week.
If you prefer your chilli jam with a bigger kick, leave in the seeds from four of the red chillies
Typical values per serving:
Per 25g serving
This recipe was first published in November 2021.