Jamie drizzling honey on top of a fig tart

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Chilli jam

Chilli jam

Loadsa chilli, sweet peppers & garlic

Chilli jam

40 mins plus cooling
Super easy

makes 4 small jars

About the recipe

Fun to make, this easy chilli jam has layer upon layer of beautiful flavour and will make a super-tasty addition to all kinds of dishes. Spicy, sweet and tangy – it’s a real joy!


nutrition per serving

Calories

0

Fat

0

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

0

Fibre

of an adult’s reference intake

Ingredients

10 fresh red chillies

4 cloves of garlic

2 jarred roasted red peppers

500g jam sugar

500ml white wine or cider vinegar

2 fresh Scotch bonnet chillies

Method

  1. Trim, halve and deseed the red chillies (use rubber gloves to protect your hands, if you like), and peel the garlic cloves, then place in a food processor with the peppers and pulse until finely chopped.
  2. Scrape the chilli mixture into a high-sided pan over a medium-high heat, add the sugar and vinegar, then give everything a good stir.
  3. Prick the Scotch bonnets with a sharp knife and add to the pan with 1 teaspoon of sea salt. Bring to the boil, then turn the heat down to low and simmer gently for 20 to 25 minutes, or until thick, glossy and reduced by half.
  4. Pour into sterilised jam jars (leave the Scotch bonnets in, if you like it hot, otherwise remove) and store in a cool dark place until needed.

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