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I was given this recipe from my bestest friend, and have made several batches now and thought as chillis will soon be ready I would let you have the destructions for it. My sis came to visit and polished off a whole jar by herself in one evening!!
Sweet chilli jam (makes 2 - 3 jars)
12 large, red ripe tomatoes
2 large red peppers
4 (or more if you like it hot) fresh chillis
1 piece of fresh ginger (about thumb size)
625ml (2 1/2 cups) white sugar
60ml Balsamic or white wine vinegar
salt to taste
rough chop the toms, peppers and chillis and liquidise them together with the ginger (previously grated) and whizz for about 1 minute. Pour the resulting foamy mixture into a large pan and tip in the sugar and vinegar. Bring to boil on medium heat, stirring constantly with a wooden spoon until all the sugar is disolved.
turn up the heat and boil rapidly for about 30 mins, stirring frequently and using a flat metal spoon skim off the froth.
Prepare the jars (i microwave wet jars for three mins and leave to drain upside down)
taste the mixture, if it's too sweet and a bit more vinegar, the mixture is nearly ready when it darkens a little and looks syrupy.
take an ice cube and place a large drop of the jam on it. if after about 20 secs the blob becomes wobbly the jam is ready, if it runs off just keep going.
once set point is reached remove from heat and place into jars.
keeps for about 3 months in fridge but trust me they won't last that long
Sweet chilli jam (makes 2 - 3 jars)
12 large, red ripe tomatoes
2 large red peppers
4 (or more if you like it hot) fresh chillis
1 piece of fresh ginger (about thumb size)
625ml (2 1/2 cups) white sugar
60ml Balsamic or white wine vinegar
salt to taste
rough chop the toms, peppers and chillis and liquidise them together with the ginger (previously grated) and whizz for about 1 minute. Pour the resulting foamy mixture into a large pan and tip in the sugar and vinegar. Bring to boil on medium heat, stirring constantly with a wooden spoon until all the sugar is disolved.
turn up the heat and boil rapidly for about 30 mins, stirring frequently and using a flat metal spoon skim off the froth.
Prepare the jars (i microwave wet jars for three mins and leave to drain upside down)
taste the mixture, if it's too sweet and a bit more vinegar, the mixture is nearly ready when it darkens a little and looks syrupy.
take an ice cube and place a large drop of the jam on it. if after about 20 secs the blob becomes wobbly the jam is ready, if it runs off just keep going.
once set point is reached remove from heat and place into jars.
keeps for about 3 months in fridge but trust me they won't last that long
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