Chilli Jam

Christmas is fast approaching and that means that it’s time to start thinking about not only what treats you’re going to enjoy this year, but also what gifts you’re going to give. Well, don’t worry because we’ve got both of those covered with this great recipe for Chilli Jam.

With just over a month to go until the big day now’s the perfect time to prepare jams, chutneys and preserves. The sooner you make them the better as they will have time to mature, encouraging the flavours to intensify.

This is a Nigella recipe and just like the queen of cooking innuendos herself, we recommend you pour lashings of Chilli Jam all over your festive sausages and Christmas meats and spread generously over cheese and crackers. Just so we’re clear, this isn’t the kind of jam you’d want to spread on your toast and enjoy with your morning cuppa; instead it’s the perfect combination of sticky, sweet and spicy, which will bring your dishes to life this Christmas.

This recipe will make enough jam for you to bottle up and enjoy over the festive period yourself and still give away a few small jars as gifts to your nearest and dearest. You’ll need;

150g Red peppers

150g Red chilli peppers

1k jam sugar

600ml cider vinegar

Before making a start on your jam make sure you sterilise your jar according to it’s instructions (in case your jar doesn’t come with instructions here’s a handy little how to guide). Now, start de-seeding and dicing your peppers and chillies. We’d advise using rubber gloves when handling so many chillis or at least be extra cautious not to touch any part of your skin until you’ve scrubbed your hands clean of chilli juice.

Using a food processor or a hand-held blender, whizz up the pepper mixture until you a have a thick, slightly chunky consistency.

Next, Pour the sugar and vinegar into a pan and leave on a low heat until the sugar is dissolved. Fight every urge to stir!

Add in the pepper mixture and bring all ingredients to the boil for a good 10 minutes. At this point it might be a good idea to open your windows, the smell of boiling chillis is quite pungent and can get caught in the back of your throught and nose.

Remove the pan from the heat and leave the mixture alone for the best part of an hour. Over this time the reduced mixture will thicken and become more of a jelly-like consistency. Once cool enough divide the mixture between your jars, seal tightly and keep refrigerated. If you are giving this as a gift dress the jar with a pretty ribbon and a tag and include as part of a hamper of a homemade goodies!