Last weekend I decided to try something new. So we (my husband and I) made some jam. But not just any jam, oh no, some Cheeky Chilli Jam (as I so imaginatively called it).
We had been recently watching The Big Allotment Challenge on BBC (pretty good if you like that sort of thing!) and every week there’s an ‘eat’ challenge in which the allotmenteers (I do believe that is an actual word) had to make preserves of some sort. So we thought we’d give it a go and it didn’t turn out too bad for the first time I had ever made absolutely anything in a jar.
You can find the recipe here which is called Sweet Chilli Sauce, but ours turned out more of a jam -hence the name. Cheers to Rupert and Dimi Goddard by the way. I only altered the recipe ever so slightly as I’m somewhat of a wimp when it comes to spicy food so I halved the amount of chillies but it still has a really nice heat to it.
Cheeky Chilli Jam
4-6 skinned peppers
1 tomato, seeds removed, chopped
5 garlic cloves
small knob fresh root ginger
350ml/12fl oz white wine vinegar
2 tsp salt
pinch black pepper
1 tbsp balsamic vinegar
- Blend the peppers, chilli, tomato, garlic and ginger in a blender or food processor.
- Add the remaining ingredients to a saucepan and tip in the chilli mixture. Bring to a rolling boil and cook until the sauce thickens – about 15-20 minutes.
- Pour into sterilised jars.
The website says it will last a week in the fridge.
We put the peppers under the grill for about 10 minutes until they had gone soft and it was easy to peel the skin off.
Step 1 above. After everything is added in and cooked the colour changes drastically!
After it was all made, I covered the top of the jar in this pretty material and added a tag that I made using stamps, card, and paper and then tied it off with a piece of twine.
It’s super good with crackers and cheese, or on a toasted bagel with cream cheese! YUM.
Also, just to let you know, we had our first ripe strawberry last weekend. It was glorious.
Hope you enjoy your weekend and get up to something creative!