This delicious Sweet Chilli Jam is the perfect mix of sticky, sweet and spicy. It is the perfect accompaniment for so many meals.
Start by deseeding the peppers and chillis and peeling the garlic and ginger. In batches, blitz the ingredients in a food processor to get a fine dice
Add the blitzed peppers, chillis, garlic and ginger to a large pan. Add in the tin of cherry tomatoes, red wine vinegar and caster sugar. Stir thoroughly
Bring to the boil over a medium/high heat. Skim of any scum that appears on the surface
Turn the heat down to low and leave to cook for 1.5 - 2 hours stirring occasionally until it is thickened and glossy. You will need to stir more frequently for the last 30 mins
Leave to cool for around 10 minutes. Pour into sterilised jars whist the jars and chutney are still warm and put on the lids. Leave to cool completely before storing in a dark cupboard
Use your food processor to blitz the ingredients to a fine dice.
Make sure you stir the chilli jam more towards the end of the cooking process so it doesn't stick to the pan.
Be careful, the chilli jam is very hot.
Make sure the jars and jam are still hot when you fill the jars.
Store in a cool, dark cupboard for up to three months. Once open store in the fridge.
Sweet Chilli Jam https://www.curlyscooking.co.uk/sweet-chilli-jam/
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