I’ve been experimenting with growing chillis this year, for the first time ever. I’ve always thought there was something quite majestic about a chilli plant loaded with bright red (or yellow or green or any variety of colours), and having seen some plants gong cheap at the garden centre, I thought I’d give it a go.
The red chilli plant has done really well in the green house (aka front porch!) and the orange ceyenne pepper has done reasonably well outside, but probably needed a bit more sun!
Having now managed to get a reasonable harvest of chilli peppers, I wanted to have a go at making something that would last… Chilli jam!
This was a bit of an experiment, but I’m really pleased with how it came out. I’d probably add some more chilli next year (an extra ceyenne would probably have done it) for a bit more heat. That said, this is a really flexible recipie, so use as many or as few as you like!
- A handful of chillies, finely chopped (If using shop brought, try starting with 2/3 medium red chillis)
- 1/2 tsp ground cumin
- 1/2 tsp dried coriander
- 650g tomatoes, cut into quaters (I used a mix of red, yellow and green tomatoes)
- 1 onion, finely chopped
- 250ml red wine vinegar
- 600g granulated sugar
- Add the tomatoes to a large pan with a splash of the vinegar and soften for a few minutes.
- Add the onions, cumin, corriander, chilli and the rest of the vinegar. Bring to the boil and simmer until the tomatoes have almost completely softened down to mush.
- I like to remove some of the tomato skins at this point, which will make a smoother jam.
- Reduce the heat, add the sugar, and stir until it has all dissolved.
- Bring back to a rolling boil and simmer for around 5 minutes.
- Pour into sterilised jars and allow to cool.