Jars of chilli jam!
If you are looking for some fresh inspiration for your home preserves projects this autumn, now might be the time to try your hand at chilli jam. Whilst it is called a jam, it is not really the kind of thing you would spread on toast or put in the middle of a Victoria sandwich; instead, it is a really delicious jelly that is perfect with cold meats and cheeses. It also makes a delicious and eye-catching gift. Today, we thought we would share our recipe for chilli jam with you and hope you fall in love with it as much as we have.
Small jars are best
As this is a jelly that is used a little like a relish, you do not need large jars. Small glass jam jars are much better, as a little goes a long way when it comes to chilli jam. Our small hexagonal or square jam jars are ideal for the job. Let’s take a look at the recipe.
Chilli jam recipe
140g fresh red chilli peppers
160g red peppers
1kg jam sugar
580ml cider vinegar
– Cut the chilli peppers into quarters and remove the seeds and tops. Chop these in a food processor until they are very fine, then add the red peppers and chop again.
– Pour the vinegar into a pan and add the jam sugar. Dissolve the sugar over a low heat, then add the chilli and pepper mixture. Bring the pan to the boil and keep it on a rolling boil for 10 minutes.
– Remove the pan from the heat and allow to cool. After about 45 minutes, the mixture should have become more jelly-like and is ready to spoon into sterilised jars. There should be small flecks of pepper visible in the jelly. Seal the jars and label when completely cool.
More chilli ideas for small jars
If you still have some glass jam jars sitting empty and want to make more chilli jam, you can always use normal sugar and source the required pectin by adding three whole cooking apples, pierced across their skins, during the boil stage. You can also make a green chilli version by using green chilli peppers and green peppers, which creates a really vibrant jelly.
For a richer chilli jam, use tomatoes, red onions, red chilli peppers, star anise, ginger and brown sugar, along with white wine vinegar or cider vinegar.
Whatever recipe you decide to try, be sure to share your experience with us on Facebook or Twitter. We really love hearing about your preserving projects!