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    Red chilli jam

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    Red chilli jam

    • Vegan
    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 1 hour 35 minutes
    • Total time: 1 hour 55 minutes

    Makes: about 700g

    Ingredients

    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

    Method

    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.

    Your recipe note

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    Cook’s tip

    If you prefer your chilli jam with a bigger kick, leave in the seeds from four of the red chillies

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