Chilli Jam For A chilly Day!

Close up of the Chilli Jam showing those vibrantly red flecks of chilli and red pepper

Now that the chaotic period of festive gatherings has fluttered away into the backdrop for yet another year, and things today have just gone back to normality, I can now knuckle down to things I personally enjoy especially my baking and blogging – wonderful!! Don’t get me wrong, I really enjoy my festive gatherings but too much of a good thing as they say..........

Chilli Jam

I didn’t want to let slip by some Chilli Jam sourced from Nigella’s Christmas cookbook, I made this Christmas. It tastes just as good as it looks, not too hot and packs a little punch that tingles on the tongue. . It’s rather chilly here today and a spoon or two of this chilli jam served with cheese and cold meats is sure thing to add a warm glow to anyone’s cheeks. This recipe is a winner through and through. It will be making more appearances in my household and not just at Christmas. I also made a batch of Nigella’s Cranberry & Apple Chutney from the same book, which is also excellent in taste and texture.

Chilli Jam & Cranberry & Apple Chutney

Chilli Jam

Makes Approx – 1.5 litres

Ingredients

150g (5oz) long fresh red chillies deseeded and cut into four pieces each.

150g (5oz) sweet red peppers cored deseeded and cut into chunks

1kg (2.2lbs) Jam sugar (with added pectin)

600mls cider vinegar

You will also need - 6x250 ml sterilized sealable jars with vinegar proof lids – Kilner jars or re-usable pickle jars are terrific for this.

Method

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

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

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

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

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

*Make the jam up to one month before using or giving.*

*Store in a cool dark place for up to a year.*

*Once opened store in the fridge and use within a month.*

This recipe is sourced from Nigella Christmas cookbook.