Chilli and red pepper jam - Kitchen Garden Magazine

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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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.