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| Chilli Jam |
It's great on toast, with cheese and biscuits, with salad or stirred through a stir fry. Or if you're feeling generous it makes a really cute present with a loaf of home made bread!
It keeps for a couple of months, but once opened keep in the fridge and eat within a month - which isn't difficult to do!
Chilli Jam with Garlic and Ginger
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| Before reduction |
Makes 4 small pots, easy to divide or multiply as required
Ingredients:
900g tomatoes
6 medium chillis (roughly chopped - with seeds unless you'd like something more mellow)
6 cloves garlic (peeled and roughly chopped)
3cm ginger (peeled and roughly chopped, or 2tsp ginger paste)
500g granulated sugar
120g balsamic vinegar
seasoning to taste
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| Mid-reduction |
4 small jam jars, cleaned and labels removed
Method:
1. Put all of the ingredients (apart from the sugar) in a food processor and blitz until all finely chopped.
2. Put into a pan with sugar and heat to a rolling boil. Boil for 25/30 minutes until it becomes syrupy and thick. To test it's consistency put a small spoonful on a plate, chill in the fridge for approx 5 minutes and then pull your finger through the jam; if it's a spreadable, jam-like consistency turn off the heat and leave to cool for 20 minutes, if not boil for another 5 minutes and test again.
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| Pouring jam into jars |
3. Whilst the jam is cooling for 20 minutes put your jam jars in the oven at 130oC for 20 minutes to sterilise them.
4. Once the jam has cooled and the jars are sterilised ladle the jam into a jug and then pour it into the jars. Leave to cool for 10 minutes then put the lids on tight and leave to cool completely.
This jam is a great alternative to sweet chilli sauce, and you can make it as hot or mellow as you like by varying the chilli and chilli seed content.
It's a good place to start with jams and chutneys, so have a go!
Happy Baking,
The Baking Ginger xx
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