Trying to ‘jam’ this burst of heat on as many meals as possible!
Cheese and oatcakes often make up a large part of our lunches but they aren't the same without chutney accompaniment. This chilli jam is full of heat and is a really quick and easy alternative to making your own chutney. We love to eat it with cheese but it also makes a great addition to a veggie burger.
Serves: 300 ml
Prep time: 5 mins
Cook time: 15 mins
30g red pepper, very finely chopped
30g fresh red chillies, very finely chopped plus seeds
10g ginger, grated
160ml apple cider vinegar
200g jam/preserving sugar
Combine the chopped pepper, chillies and ginger in a bowl. You want to make sure they are very finely chopped so we would recommend using a food processor.
Next, heat the vinegar and sugar on a medium heat until all the sugar is dissolved. Don’t stir the mixture while the sugar is dissolving but keep watch so that the mixture doesn’t get too hot.
Once the sugar is dissolved, add the chopped vegetable and bring to a rapid boil for about 10 minutes. Again you want to make sure that you don’t let the mixture get too hot or leave it on the heat for any longer than 10 minutes as the sugar will crystallise and your jam will go hard.
Leave the mixture to cool for about 1 hour or until the mixture has formed a jelly like texture. Transfer to a sterilised jam jar or serve.
*The chilli jam is great with cheese and oatcakes or served on a veggie burger and it lasts for a while but make sure to keep it in the fridge if the jar is opened.
*We like to keep the seeds in the mixture as it gives the jam a little more heat but feel free to leave them out if you want a slightly more subtle heat.
*This recipe makes about 1 jar’s worth but if you want to make a big batch the recipe is easily multipliable.