Chilli and red pepper jam

Chilli and red pepper jam

A delicious recipe by Gaby Bartai

‘Jam’ is a bit of a misnomer here. It’s more of a jelly, and I wouldn’t recommend it for breakfast toast – but it’s very good in sandwiches, on burgers and the like, or with cheese and biscuits. Note that you do need to use jam sugar, which contains added pectin, or it won’t set.

Ingredients (makes three 454g/1lb jars)

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150g (5½oz) red chillies, deseeded and finely chopped

150g (5½oz) red peppers, deseeded and finely chopped

600ml (20fl oz) white wine vinegar

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1kg (2lb 3oz) jam sugar

1. Put the chillies, peppers, vinegar and sugar into a heavy-bottomed pan. Bring the mixture to the boil, stirring until the sugar has dissolved.

2. Let the mixture boil hard for 10 minutes, stirring it a couple of times.

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3. Let the jam cool for 20 minutes, then stir it to distribute the chilli and pepper flakes, spoon it into sterilised jars and seal them down.

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About the Author

Steve Ott
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