Sweet Chilli Jam Recipe

Yields: Around 2-3 jars, depending on size
Prep time: 15 minutes
Cook time: 1.5 – 2 hours

Ingredients:

  • 1 kg (2.2 lbs) red bell peppers (approx. 4 large peppers), deseeded and roughly chopped
  • 5-6 medium-hot red chilies, deseeded and roughly chopped (adjust for heat preference)
  • 5 cm (2 inch) piece of ginger, peeled and roughly chopped
  • 6 cloves of garlic, peeled
  • 400g (14 oz) can chopped tomatoes
  • 500g (1.1 lbs) caster sugar (or granulated sugar + a sachet of pectin)
  • 250ml (1 cup) red wine vinegar
  • 1 tsp salt

Equipment:

  • Food processor
  • Large, heavy-bottomed saucepan or pot
  • Sterilized jars with lids
  • Ladle or large spoon
  • Optional: jam funnel for easier pouring

Instructions

Prep the ingredients:

  • Deseed and roughly chop the bell peppers and chilies.
  • Peel and roughly chop the ginger.
  • Peel the garlic cloves.

Blitz:

  • In a food processor, pulse the peppers, chilies, garlic, and ginger until finely chopped, but not pureed. You want some texture.

Cook:

  • Transfer the chopped vegetables to your saucepan. Add the canned tomatoes, sugar, vinegar, and salt.
  • Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.
  • Skim off any foam that rises to the surface.
  • Reduce the heat to a gentle simmer, and cook for 1.5 – 2 hours, stirring occasionally at first, and more frequently towards the end to prevent sticking.

Test for doneness:

  • To check if your jam is done, put a small amount on a cold plate and place it in the freezer for a couple of minutes.
  • If it wrinkles when you run your finger through, it’s reached its setting point. If not, continue simmering and check again.

Allow to Cool Slightly:

  • Remove the pan from the heat and let the jam cool for 10-15 minutes. This will help it thicken slightly.

Jarring:

  • Carefully ladle the hot jam into your sterilized jars, leaving about 1cm (1/2 inch) of headspace at the top.
  • Wipe any spills from the rims of the jars.
  • Secure the lids tightly.

Storage:

  • Once cooled completely, label and date your jars.
  • Unopened jars of sweet chili jam can be stored in a cool, dark place for up to a year.
  • After opening, refrigerate and consume within a few weeks.

Tips:

  • Sterilizing jars: Wash the jars and lids in hot soapy water, rinse well and dry. Place in a preheated oven at 160°C/320°F for 15 minutes.
  • Spice level: Adjust the number of chilies according to your desired heat level. For extra heat, include some of the chili seeds.
  • Flavor variations: Add a star anise or a cinnamon stick during simmering for a subtle spice note.
  • Uses: Sweet chili jam is delicious with cream cheese on crackers, as a glaze for grilled meats or fish, in stir-fries, or simply as a dipping sauce!

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