With two bags of chillies from the garden I thought ‘Chilli Jam will use them up’… little did I know that most recipes only require 4-6 chillies, but having never made it before and because it is one of my favourite condiments I decided to make it anyway and freeze the remaining chillies for use at a later time.
The variation in recipes from the usual sources was a bit overwhelming for my first attempt at this, so I kind of pieced together bits of them all to come up with what turned out to be pretty awesome Chilli Jam.
I admit, I had to improvise with some ingredients and I don’t have a food processor to make this super whizzy and easy.. but this is why I find prep and cooking most enjoyable.
- 6 Large Home Grown Red Chillies
- 5 Medium Tomatoes
- 1 Red Peppers
- 8 Cloves of Garlic
- 250mL Apple Cider Vinegar
- 750g Jam/Caster Sugar
- Finely chop the tomatoes, red pepper and chillies and add them to a heavy based pot.
- Use a garlic crush to add the 8 cloves of garlic, stir.
- Add the 250mL of vinegar, stir.
- Pour in all of the sugar, stir.
- Bring to a boil for a few minutes and reduce to a simmer.
- Continue stirring to make sure the jam is evenly cooked (the outer edges can get a bit stickier than the middle).
- Sterilise your jars: wash with warm soapy water, rinse and then put in the oven at 120’C for about 20 minutes.
- Once the jam mixture becomes sticky and noticeably darker, drizzle a small amount onto a plate and allow to cool. You can test the consistency easily this way. If you use your finger to gently push the mixture on the plate and it starts to crinkle or it moves without running back to where it was, then it is safe to remove from the heat.
- Transfer your jam into your sterilised jars. Some people use a funnel, some people use a ladle. I used a pouring jug.
- I filled the jars until there was roughly 1cm between the jam and the top of the jar then put the lid on to seal the jam. There’s a happy jam sound of the lid ‘popping’.
- Once cooled at room temperature, put in the fridge to fully set.
I enjoyed mine with some water crackers and cheese.