I can't believe how easy this recipe is, and how tasty it is too. I think there will be another batch cooking before the end of this year!
This is from Nigella's Christmas, but a similar recipe can also be found in the River Cottage Preserves book.
You need
150g big fat red chillies (prepared weight so 4 supermarket packets), deseeded
150g red pepper (about 1 fat pepper)
1kg jam sugar
600ml cider vinegar
Put the sugar and vinegar into a preserving pan and slowly heat to dissolve the sugar. Meanwhile, prepare the pepper and chillies by chopping roughly and removing the seeds and membranes. Then process *very* finely in a food processor. Once the sugar has dissolved, add the pepper and chilli mixture, bring to the boil and then boil FAST for 10 mins. Pour in to sterilised jars and seal. Try not to eat all in one go!
I'm afraid Nick has eaten all the chilli jam already so I would like to make some more....the recipe seems quite straightforward but do you need to leave it for a while before it is ready to eat? If so....how long does it need? Thanks L x
ReplyDeleteNo you can eat it straight away :) It's very easy to make and seriously delicious! Am making another batch myself at the weekend as we have scoffed so much of it so far!
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