Sweet chilli jam
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4 small jars
Skip to ingredients
- 8 red peppersdeseeded and roughly chopped
- 10 red chilliesroughly chopped
- finger-sized piece fresh root gingerpeeled and roughly chopped
- 8 garlic clovespeeled
- 400g can cherry tomatoes
- 750g golden caster sugar
- 250ml red wine vinegar
Nutrition: per tbsp
- kcal25
- fat0glow
- saturates0g
- carbs6g
- sugars6g
- fibre0.2g
- protein0.2g
- salt0.01glow
Method
step 1
Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
step 2
Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.
