It’s the time of year when us gardeners all have a glut of produce that really needs eating.
Unfortunately, with all the will in the world we wouldn’t be able to eat 1kg chillies and 2kg tomatoes before they spoil. Especially as I still have two bags of chillies in the freezer from last year…
I think I need to learn not to plant so many seeds in future.
But, with our love of cheese and a fridge full of Hartington Cheese Shop and The Great British Cheese Company specials, we needed a tasty and easy chilli jam to accompany them.
So, we decided yesterday was going to be a making day.
It took us most of the day to prepare and cook what we wanted, as we also made homemade tomato soup and rosehip syrup. But by the end of the day we were left feeling accomplished.
Today I’m reaping the rewards with cheese, crackers and homemade chilli jam for lunch.
Here is our Easy Chilli Jam Recipe - Makes 4-6 medium jars.
INGREDIENTS:
240g red chillies (I suggest only adding 3-5 hot ones if you prefer a medium heat)
4 large red peppers
1kg halved cherry tomatoes.
5 crushed garlic cloves
2tsp ginger paste
4tbs soy sauce
600g brown sugar
200ml white wine vinegar
Juice of 2 lemons
Pinch of salt
COOKING INSTRUCTIONS:
· Halve the peppers so they can lie fat on the pan and deseed.
· Place a large frying pan over a high heat, add the peppers skin down and the chillies, toss occasionally until slightly charred.
· Transfer to a bowl and cover with cling film. Place to one side until cool.
· Halve the tomatoes and add to a blender.
· Once the peppers and chillies are cool enough to touch, remove all stalks, seeds, and any charred skin.
· Add the chillies and peppers to the tomatoes and blitz until smooth.
· Pour the mixture into a large jam pan, add the crushed garlic, ginger paste, soy sauce, sugar, white wine vinegar, lemon, and salt. Stir well and bring to a rolling boil.
· It needs to boil enough so that stirring doesn’t stop bubbling.
· Once boiling, reduce to a medium heat and simmer for 50 minutes, stir frequently to stop sticking.
· You will know when the jam is ready when it turns to a thin paste consistency with no excess liquid.
While your jam is boiling make sure you sterilise your jars (even if they are brand new.) This is essential and will stop any bacteria from ruining your jam and help extend its shelf life.
Preheat your oven to 100 degrees.
Wash out jars in hot soapy water, rinse any bubbles out and put upright on an oven tray with the lids next to them.
Pop in the oven for 15 minutes or until the jars are bone dry. Sterilize any utensils you will use to transfer the jam to the jars. This includes funnels, spoons, and ladles.
You can do this by putting them in a jug of boiling water while your jars are in the oven.
Once the jars are sterilized, remove from the oven, and immediately spoon the chilli jam into them. Seal the jars and leave to cool.
This easy chilli jam recipe will last for months in a cool dark cupboard. Once opened, keep in a fridge, and consume within 4 weeks.
If you can’t eat 6 jars alone, why not give them to friends and family as Christmas gifts.
I will be posting many homemade produce recipes in the future, as well as gardening advice. If you would like to receive these into your inbox, please sign up to my newsletter below.
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