Chilli Pepper Jam is almost a legal requirement in our house! This recipe is very simple and the ingredients are easy to get hold of at any time of the year, which is just as well, because my family don’t like to run out of it! Although it is called a jam, it is intended for use with savoury dishes, and can perk up all sorts of things, transforming any old ordinary dish into something special. It’s great with sausages or cold meat, and can be used in marinades, or used to spike up a sauce in a flash.
I always make a batch or two before Christmas as it is a wonderful ruby red, and looks so festive when it’s prettily wrapped. It makes a perfect little gift at Christmas or any other time of year.
- 6 Ripe red peppers
- 6 Red chillies
- 500m Cider vinegar
- 1 kg Jam sugar or preserving sugar.
- First wash , quarter and de-seed the red peppers.
- Then slice the chillies into halves, de-seeding carefully.
- Put the red peppers and chillies into a food processor and pulse until the mixture is evenly chopped and there are no larger stray bits.
- Now, using a large heavy bottomed pan, transfer the pepper mixture and stir in the whole bag of sugar and bottle of cider vinegar.
- Continue stirring while you heat it up to boiling and then let it bubble away gently for at least half an hour. The pungent aroma will fill the air and makes your mouth water!
- During this time the mixture will darken slightly and thicken as it reduces down a bit. You don't want it to set too firm like a proper jam, but to keep it's sticky sauce consistency.
- Wash and sterilise 6 smaller jars or 4 average size ones (I always sterilise my jars for 1 minute in the microwave and the lids on the stove in a small pan of boiling water.) It doesn't hurt to do one extra just to make sure you've got enough to hand.
- Allow the chilli pepper jam to stand for 10 minutes or so before ladling it into the jars , to make it safer to handle and to make sure the jars don't crack.