Whether you're suffering from festive fever or reveling in it, I'm pretty sure todays recipe will knock your stockings off!
Seriously, if you're looking to impress your friends, colleagues or loved ones with a special gift this year then look no further! This tasty homemade chilli jam is guaranteed to make folks happy.
Deliciously sweet yet wonderfully spicy, this jam is crawling with flavour and versatility. It's great with everything from robust cheeses and cold meats to grilled sausages or roast chicken. It's also pretty fantastic spread on hot buttered toast!
And did I mention that it's incredibly easy to make! A few hours of chopping, mixing and simmering and voila! People think you are a jam making queen! Or king?!
Do use caution when chopping though as these little red chillies are.....
Sweet Chilli Jam
Makes approximately 2 large jars or 4 small.
Adapted from BBC Good Food.
Note: If making as a gift, be sure to label the jars with the date and storage instructions.
9 fresh red chillies, roughly chopped
7 red bell peppers, deseeded and roughly chopped
8 garlic cloves
400g can cherry tomatoes (use regular chopped tomatoes if you can't find cherry)
700g castor sugar
200ml red wine vinegar
1 tsp salt
Place the red pepper, chillies (with seeds) and garlic cloves into a food processor and pulse until finely chopped.
Scrape the mixture into a heavy bottomed pan with the cherry tomatoes, castor sugar, vinegar and salt. Bring the mixture to a boil and then reduce heat and simmer for 1-2 hours, stirring frequently.
When the jam becomes very thick and sticky, remove from the heat and cool slightly. The mixture will thicken more as it cools. If the jam is taking longer to thicken, try increasing the heat for the last 20 minutes or so while keeping a close eye and stirring regularly.
Pour the jam into sterilized jars and store in a cool dark place for 3-6 months. Refrigerate once opened.
Note: If making as a gift, be sure to label the jars with the date and storage instructions.
9 fresh red chillies, roughly chopped
7 red bell peppers, deseeded and roughly chopped
8 garlic cloves
400g can cherry tomatoes (use regular chopped tomatoes if you can't find cherry)
700g castor sugar
200ml red wine vinegar
1 tsp salt
Place the red pepper, chillies (with seeds) and garlic cloves into a food processor and pulse until finely chopped.
Scrape the mixture into a heavy bottomed pan with the cherry tomatoes, castor sugar, vinegar and salt. Bring the mixture to a boil and then reduce heat and simmer for 1-2 hours, stirring frequently.
When the jam becomes very thick and sticky, remove from the heat and cool slightly. The mixture will thicken more as it cools. If the jam is taking longer to thicken, try increasing the heat for the last 20 minutes or so while keeping a close eye and stirring regularly.
Pour the jam into sterilized jars and store in a cool dark place for 3-6 months. Refrigerate once opened.
