Red chilli jam
If you're looking for some homemade, edible Christmas gifts this winter, then this chilli jam is the perfect recipe. It's sticky, sweet and spicy in equal measure, and pairs brilliantly with cheese, or in toasted sandwiches.
Makes: about 700g
- Prepare20 mins
- Cook1 hr 35 mins
- Total time1 hr 55 mins
- 1 small onion, finely chopped
- 2 red peppers, finely chopped
- 8 large red chillies, deseeded (optional, see Cooks' tip), finely chopped
- 10g fresh ginger, finely grated
- 3 garlic cloves
- 400g can chopped tomatoes
- 400g preserving sugar
- 250ml white wine or cider vinegar
- 1 tsp soy sauce
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.
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.
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 item when made using specific products in recipe