Chilli Jam

As Autumn progresses and winter slowly creeps in, my chillies bushes seem to be going crazy.

One days harvest of chillies:

 I wanted to try something different, and I had never tried a savory jam before, so chilli jam it was.
The recipe ended up making one big, one little and one tiny jar of jam.

These ingredients are not exact because most of them I just poured in, but I will try to get them as close as possible.

6 or 7 tomatoes
7 or 8 chillies (more if you like it very hot)
3 cups sugar
1 cup vinegar (I used a mixture of apple cider and white)
1 tablespoon powdered pectin

In a food processor chop up tomatoes and chillies until all there are no big pieces left.
In a pot, heat the vinegar and sugar until the sugar has dissolved. Add the tomato/chilli mix.
Bring to the boil. Mix the pectin in a little bit of sugar so it doesn’t cause lumps and add to the pot.
Boil for about 15 minutes, or until the jam gets to gelling point, it could take longer.
Use a cold plate to test for gelling.

Pour into sterilized jars. This will keep for quite a while in the fridge, otherwise you can waterbath it and store in your panrty for much longer. I didn’t process mine because I know it will not last that long.

Delicious with crackers and cream cheese!

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