Sweet Chilli Jam
Sweet Chilli Jam
Sarah James,Tales from the kitchen shed
4 Jars
10 minutes
30 minutes
Preserves
Sweet chilli jam is a must have in your kitchen, lovingly crafted by Sarah James, the full recipe can be found here
Ingredients
- Red Chilli Peppers - 150g
- Red Bell Peppers - 250g
- Root Ginger, peeled and chopped - 50g
- Cider Vinegar - 500ml
- Whitworths Jam Sugar with Pectin - 1kg
- Lime juice - 100ml
- Salt - 1 tsp
Directions
Slice chillies and peppers, remove seeds and fibrous tissue.
Place in a large preserving pan or large saucepan and add chillies, bell peppers and ginger.
Add cider vinegar and place on a medium heat.
Bring to a simmer and cook for 15 minutes on low.
Whizz with a stick blender until you have a puree.
Add the jam sugar, lime juice and salt.
Keep on a low heat and stir until the sugar has dissolved.
Boil rapidly of 3 to 4 minutes and remove from heat.
Allow to cool for 5 minutes and then pour into clean sterilised jars.