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Hot Chilli Jam

Hot Chilli Jam

Probably the most useful preserve on the planet.

Goes brilliant with sandwiches, pizza, pasta.. you name it!  We've been told it is also brilliant as a glaze with lamb or with a bacon buttie!  Our personal favourite is with cheese on toast. Absolutely delicious.

This recipe is for a hot jam which we think will be the most popular but you can tone down the chilli used and make a more flavoursome and less intensive recipe.  Chilli Jam

We recommend roasting the peppers in this recipe as it adds sweetness to the jam without overloading it with sugar.

Ingredients : 
  • 6 Large red peppers
  • 5 Scotch Bonnet Chillies ***
  • 2 Garlic Cloves  (optional)
  • 600g Sugar
  • 300ml Cider vinegar
  • Root ginger - thumb sized piece
  • 10 Cherry tomatoes
  • 2 Bramley Apples
***We use Scotch Bonnets for this recipe but it works fine with any of the superhots especially Dorset Nagas, Habaneros or Bhut Jolokia chillies.  If you plan to use the very extreme varieties, reduce the number of pods used.


To make : 

1) Roast the peppers on a baking tray and grill for about 10 minutes, turning regularly until the skins have blackened. Leave for 5 minutes.
2) Put the peppers in a plastic bag and leave for 10 minutes. This enables the skins to be easily removed.
3) Peel, half and de-core the apples.  
4) Crush the garlic
5) In a blender, add the apples, chillies, apple, tomatoes, ginger, garlic and roasted peppers. Blitz for 30 seconds. You can keep the chilli seeds in for this one.
6) In a pan, mix the sugar and vinegar and heat until the sugar has dissolved.  Stir regularly.
7) Add the blended mix and simmer for 40 minutes until the jam has a sticky, thick consistency. Remove any scum on the surface.
8) Bring to the boil and cook for 1 minute, stirring constantly and then pour into warm sterilized jars. 



If you fancy a tasty chilli jam.... try this one!   (Mild - Medium heat with Fresno, Jalapeno and Cherry Bomb chillies)