Chilli Jam

What to Put on the Table With Chilli Jam

• Cheddar
• Cream cheese and crackers
• Bacon sandwich
• Grilled chicken

How to Make Chilli Jam

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1. Pulse the peppers, chillies, garlic and ginger in a food processor to a rough paste.

   Mark done

2. Put the paste, sugar and vinegar in a heavy pan and simmer over medium-low heat for 40 minutes, stirring now and then, until thick and glossy.

   Mark done Start 40 min timer

3. Pour into clean jars and cool.

   Mark done

A Few Notes

Pulse, do not blend smooth.

Leave in or remove the seeds for heat.

If your hob runs hot, stir more often at the end.

Keep it in the fridge.

If You're Missing Something

• Dried chilli flakes can stand in for the red chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Storing and Reheating

Keeps in the fridge for 1 month. This is a fridge jam, not a canning recipe.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.