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Homemade chilli jam

Serves   4 jars
Prep time: 10 mins
Cooking time: 50 mins

Made with love and plenty of spice, this homemade chilli jam is a moreish condiment to accompany any festive meal! This recipe makes enough to fill four generous jars; one for your fridge, and three perfect for gifting this silly season. 

chilli-jam

Ingredients

Method

Ingredients

  • 8 red capsicums, deseeded
  • 10 red chillies 
  • 6 garlic cloves, peeled 
  • 1x 400g tinned whole tomatoes 
  • 700g jam setting sugar 
  • 250ml red wine vinegar 
  • ½ tsp chilli flakes, optional

Method

  1. Cut the capsicums and chillies into rough chunks, then place into a food processor. Add the garlic cloves, and pulse until the ingredients are finely chopped. 
  2. Transfer the chopped mixture to a heavy based saucepan, then add the tinned tomatoes, sugar and red wine vinegar. Bring to a boil while stirring occasionally, then reduce to a simmer and cook for 45-50 minutes or until the jam begins to reduce. 
  3. Once the jam is looking sticky, add the chilli flakes if desired and carefully stir constantly for a final 10 minutes until bubbling. Remove from the heat and leave to cool for 10 minutes. 
  4. Carefully transfer the jam to sterilised jars, and leave to cool completely. Keep unopened for up to 3 months in a dark place, or in the fridge once opened.