Although this is chili jam, dont think that it’s the sort of thing you’d spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chili jelly that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.
Ive listed this under BBQ as its incredible as a sticky glaze on BBQ chicken or pork.
Goes well with:
- 150 grams long fresh red chilli peppers
- 150 grams red peppers
- 1 kilogram jam sugar
- 600 millilitres cider vinegar
You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.
- Sterilize your jars and leave to cool
- Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
- Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
- Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
- Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
- After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.