Sweet Chilli Jam - "How to make" recipe from the Jam Jar Shop
Recipe Ingredients
8 red peppers, deseeded and roughly chopped
10 red chillies, not deseeded, roughly chopped
10cms length of fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g tomatoes
750g sugar
250ml red wine vinegar
juice 2 lemons
Recipe Equipment
Large preserving pan
Wooden spoon
Jam Jars - We recommend a pack of 4oz Tall Jars
Muslin cloth
Cellophane covers & waxed discs
How to make Sweet Chilli Jam Recipe
Prepare everything - no need to chop finely as you next need to put through a food processor and reduce down.
Put resulting 'soup' into a pan with the vinegar and lemon juice.
Bring to the boil and then simmer for about 30 mins until reduced by approximately a third, stirring from time to time
Add the sugar off of the heat, stir until dissolved.
Return to the heat and then cook on for around 30 mins until thick. You will need to stir very frequently and do not leave the pan unattended as this preserve burns onto the pan very easily.
Although called a jam, this preserve won't set like jam - it just needs to be thick, of a spreadable consistency.
Pot into small jars, use within 6 months, refrigerate once opened. Yummy!
Sweet Chilli Jam - "How to make" recipe from the Jam Jar Shop
Sweet Chilli Jam - "How to make" recipe from the Jam Jar Shop
03/05/2020
Recipe Ingredients
8 red peppers, deseeded and roughly chopped
10 red chillies, not deseeded, roughly chopped
10cms length of fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g tomatoes
750g sugar
250ml red wine vinegar
juice 2 lemons
Recipe Equipment
Large preserving pan
Wooden spoon
Jam Jars - We recommend a pack of 4oz Tall Jars
Muslin cloth
Cellophane covers & waxed discs
How to make Sweet Chilli Jam Recipe
Prepare everything - no need to chop finely as you next need to put through a food processor and reduce down.
Put resulting 'soup' into a pan with the vinegar and lemon juice.
Bring to the boil and then simmer for about 30 mins until reduced by approximately a third, stirring from time to time
Add the sugar off of the heat, stir until dissolved.
Return to the heat and then cook on for around 30 mins until thick. You will need to stir very frequently and do not leave the pan unattended as this preserve burns onto the pan very easily.
Although called a jam, this preserve won't set like jam - it just needs to be thick, of a spreadable consistency.
Pot into small jars, use within 6 months, refrigerate once opened. Yummy!
