Nigella's Chilli Jam..

This is delicious, I just had some a friend made so going to make some later, will post a pic then.. I know a lot of us are growing chillies.. This makes an excellent glaze as well.. Yum.....


150 grams long fresh red chilli peppers (deseeded and cut into 4 pieces)

150 grams red peppers (cored, deseeded and cut into rough chunks)

1 kilogram jam sugar

600 ml cider vinegar

Method

1
.You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.

2
.Sterilize your jars and leave to cool.

3
.Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.

4
.Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.

5
.Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.

6
.Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.

7
.After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.

 

No it was deliciously warm Jenny, she used medium heat chillies for that one, but she also has some made with Scotch bonnets and Birdseye chillies I think those would be a bit hotter than I would like, but you could use mild chillies or just half the quantity and pop a bit more red pepper in to balance it..

 

Oh Pam what a great idea of theirs, you were a busy bee then.. No chilli fingers in the eye I hope..!
Yes it is delicious