I love chutneys, relishes and jams and this recipe is fantastic. Its a modified version of a recipe from a great book called the SuperJam Cookbook by Fraser Doherty.The original recipe uses nine chillies which is just too hot for me. My jam is more like a sweet chilli sauce and goes fantastically well with cheese and as a dip. Makes a great gift as well.
Makes about 3-4 jars.
You will need
400g cherry tomatoes
9 red peppers
4 red chillies
6 garlic cloves
a thumb-sized chunk of root ginger
700g sugar
200ml cider vinegar
Rubber Gloves
400g cherry tomatoes
9 red peppers
4 red chillies
6 garlic cloves
a thumb-sized chunk of root ginger
700g sugar
200ml cider vinegar
Rubber Gloves
Step One
Finely chop the tomatoes, peppers, chillies, garlic and ginger. Do this on a plate or cover your chopping board with some foil as the chilli is difficult to get out and will flavour everything else even after a few goes in the dishwasher. You can do this chopping wearing normal household rubber gloves but I use the closer fitting latex gloves as they are more comfortable. Once you have finished throw them straight in the bin. Hot chilli in the eyes is so joke.
Finely chop the tomatoes, peppers, chillies, garlic and ginger. Do this on a plate or cover your chopping board with some foil as the chilli is difficult to get out and will flavour everything else even after a few goes in the dishwasher. You can do this chopping wearing normal household rubber gloves but I use the closer fitting latex gloves as they are more comfortable. Once you have finished throw them straight in the bin. Hot chilli in the eyes is so joke.
Step Two
Put the sugar and vinegar into a pan over a low heat and stir until the sugar is dissolved. Add the tomatoes, peppers, chillies, garlic and ginger and simmer until the liquid has reduced and the mixture has a thick, sticky consistency.
Put the sugar and vinegar into a pan over a low heat and stir until the sugar is dissolved. Add the tomatoes, peppers, chillies, garlic and ginger and simmer until the liquid has reduced and the mixture has a thick, sticky consistency.
Step Three
Bring to the boil, and cook on high for 1 minute, being careful not to let the jam boil over or catch at the bottom as this will give your jam a burnt under taste. Pour the jam into clean jars; where it will keep for up to a year, or 1 month in the fridge once you've opened it.
I plan on serving mine at my Christmas party on Saturday with a selection of cold meats and cheeses. Its sweet enough that even the most conservative of taste buds will enjoy it but it has a lovely chilli warmth at the back of your throat. Delicious.
Bring to the boil, and cook on high for 1 minute, being careful not to let the jam boil over or catch at the bottom as this will give your jam a burnt under taste. Pour the jam into clean jars; where it will keep for up to a year, or 1 month in the fridge once you've opened it.
I plan on serving mine at my Christmas party on Saturday with a selection of cold meats and cheeses. Its sweet enough that even the most conservative of taste buds will enjoy it but it has a lovely chilli warmth at the back of your throat. Delicious.
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