A bit of a different take on the normal chilli jams, I char the chillies and peppers first for a bit of added flavour – enjoy!
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SPICY SMOKY CHILLI JAM
INGREDIENTS
120g red chillies
2 large red peppers
500g tomatoes, halved
2 garlic cloves, chopped
1tsp grated ginger (2cm piece, peeled)
2TBSP soy sauce
300g soft brown sugar
100ml apple cider vinegar
1 lemon, juiced
½tsp salt
METHOD
Heat a griddle pan over a high heat. Add the chillies and peppers and cook for 15 minutes, turning every few mins, until evenly charred.
Transfer to a bowl and cover. Covering the bowl keeps the steam in the bowl, helping to soften the flesh of the veg, which makes it easier to remove the skin if needed.
As soon as the chillies and peppers are cool enough to handle, remove the stalks and seeds. If the skin is really burnt then remove it, if it is just lightly charred it can be left on. Burnt skin can make the jam taste bitter.
Transfer to a food processor with 500g halved tomatoes and blitz until smooth.
Tip into a large saucepan and add the chopped garlic cloves, grated ginger, soy sauce, soft brown sugar, vinegar, lemon juice, and salt.
Bring to a rolling boil. The aim of a ‘rolling boil’ is to get the jam to its setting point as quickly as possible. Put a saucer in the fridge.
Reduce the heat and simmer for 45-50 mins, stirring frequently to prevent sticking, until the mix is a deep red-brown colour and most of the liquid has evaporated.
Dollop a teaspoon of the jam onto the cold saucer. If a skin sets when you drag a finger through it then the jam is ready. If it doesn’t set, keep boiling and retest every 5 minutes.
Carefully spoon the jam into hot sterilised jars. Seal with the lids and allow the jars to cool completely before adding labels.
You can use the jam once cold, but it will keep unopened for 6 months in a cool, dark place. Once opened, keep in the fridge and use within 1 month.
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My Spicy and Smokey Chilli Jam – LOVELY!
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