A glut of chillies. A glut of tomatoes. A glut of red peppers. What to do? Make chilli jam of course!
10 fresh red chillies
four fresh red peppers
1 kg fresh red tomatoes
350ml white wine vinegar
400g sugar of any kind
2 tbsp fennel seed
salt
Black pepper
5 allspice
2 star anise
Wash and chop all the chilli, pepper and tomato. Deseed chilli first if you don’t want it too hot. But why would you bother making it if you don’t like it hot!
Throw everything in a pan, stir, bring to the boil until the liquid has reduced by 50%.
By this time it will be just the right consistency to set but not be too firm.
Let it cool – because you want the fruit to settle a bit in the liquid to allow an even distribution, and because working with molten jam/preserves risks ‘splsh-back’!! So let it cool a bit whilst you are washing jars and lids and putting in the oven or microwave to dry.
When the liquid and contents have settled, use a funnel to gently ldle the jam into the jars. Allow to cool completely then put on the lids. Failure to do that is sure the mean mould on top in a weeks’ time!
Enjoy the ride!
