I have been itching to make chilli jam for yonks. I don’t even know why I waiting so long to get on with it. It’s not like I haven’t made Onion Jam and Bacon Jam already. I just kept putting it off. More the fool me, I say. This Chilli Jam is a revelation. And I have a feeling it has opened the door to more experimentation.
Last year when I was making ALL of my Christmas Gifts our families (my goodness that took a lot longer than I expected) I would potter away with some kind of Christmas Cooking show on in the background. I watched all of them. Jamie, Lorraine, Hairy Bikers, Nigella … loads and loads of cooking. It was very inspiring. And one recipe that jumped out at me was Nigella’s Chilli Jam. She has no fuss but big passion approach that I really like, it’s right up my street. So this is pretty much Nigella’s recipe.
This Chilli Jam will make you plenty of friends this Christmas. It is so easy to make and will look fantastic in a pretty jar wrapped up with some fabric, ribbons etc and presented as a gift. It goes really well with cheeses, meats, crackers and the sort. Plus you can reduce the spiciness and it makes a great Sweet Chilli Sauce which is great for dipping. Or you can up the spice and make it more of a ‘dabby’ type affair. I made this one mild enough to suit the palates of my loved ones. But the next one we make for home will be fiery!
Chilli Jam (yields loads!)
- 1kg Jam Sugar (it has pectin, this is useful)
- 600ml Cider Vinegar
- 1 large Red Pepper, chopped into chunks
- 40g Red Chillis, medium-sized
- 20g Green Chillis, small
- Jam Jars
- sugar thermometer
- Thoroughly clean and sterilise your jars. Set aside to cool.
- In a food processor whizz up the chilli’s and pepper until they are nice small flecks.
- In a large pan (Nigella said medium. She lied. This bubbles right up and over!) dissolve the sugar in the vinegar on a low heat. Be patient and don’t stir. Maybe just once. But just let the sugar slowly dissolve.
- Add the chilli-pepper flecks to the mixture, stir through gently and bring the mixture to a rolling boil. Use a thermometer to bring the temperature to at least 105C. (if it’s any lower the mixture won’t set). Allow to boil for 10 minutes at this temperature.
- Remove from the heat and allow to cool in the pan. This will take a while. Just leave it to firm up. After 45 minutes gently stir the mixture to distribute the chilli flecks.
- Once completely cool distribute the jam into your clean jars. Seal and present to loved ones.