All the Pepper Jelly talk in Kitchen Goddess gave me a hankering for some of Nigella's Chilli Jam. So I made a batch over the weekend. I've never made anything like this before because, well, I'm lazy and I assumed it would take all day. But it was dead easy and so delicious. Here's how you do it.
- 150 grams long fresh red chillies, deseeded and cut into four pieces each
- 150 grams sweet red peppers, cored, deseeded and cut into chunks
- 1kg jam sugar
- 600 ml cider vinegar
- 6 x 250ml sterilized sealable jars with vinegar proof lids
Put the chillies into the food processor and pulse until finely chopped. Add the chunks of sweet red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
Scrape the peppers out of the processor and into the pan. Bring to the boil and leave it at a "rollicking boil" for 10 minutes.
Remove the pan from the heat and allow to cool. The liquid will go from syrupy to jelly like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly distributed in the jelly, ladle it into your jars. Then seal tightly.
Store in a cool dark place for up to year. Once opened, it should be stored in the fridge and consumed within a month.
It's really yummy with cheese and crackers.