SWEET CHILLI JAM Traditional Jams & Preserves This preserve has quite a kick and goes extremely well with cold meats and cheese. INGREDIENTS METHOD 1. Put the peppers, chillies, ginger and garlic into Makes 2kg/4lb 8oz a food processor and whizz until they are finely chopped. 8 red peppers, deseeded and chopped 2. Put the pepper mixture into a preserving pan 5 medium red chillies, with seeds, and add the tomatoes, sugar, and vinegar. Bring roughly chopped to the boil, stirring until the sugar has dissolved. 5cm/2in fresh root ginger, peeled and 3. With a slotted spoon, skim off any scum that roughly chopped has formed on the surface, then turn down the 8 garlic cloves, chopped heat to simmering point. Cook for about 50 400g/14oz tomatoes, skinned and minutes, stirring occasionally, until the jam starts roughly chopped to thicken, then cook for a further 10-15 minutes, 750g/1lb 10oz caster sugar, warmed stirring frequently so that it doesn’t stick to the 250ml/8fl oz red wine vinegar bottom of the pan. 4. When the jam has really thickened, take it off the heat and leave to cool slightly before transferring to hot, sterilized jars and sealing with a lid. Leave to cool, then label.
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