We made this with (deseeded) Lemon drop chillies, Napia sweet pepper, and Galina tomatoes, and it came out a beautiful glowing orange, with a warming heat that isn’t overpowering.
Chilli jam
- 8 deseeded red peppers
- 10 deseeded chillies
- 5cm piece root ginger peeled
- 8 cloves garlic peeled
- 400 g tomatoes roughly chopped
- 750 g sugar
- 250 ml vinegar
- 1 cooking apple, grated.
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- Blend the peppers, chillies, ginger and garlic with a little of the vinegar. Put into a large heavy bottomed saucepan with the tomatoes, sugar, the rest of the vinegar and the grated apple.
- Bring to the boil, and cook uncovered for around 1.5 hours, until thick. Stir frequently in the last half hour of cooking, as it may tend to stick.
- Put the boiling jam into hot clean jars and seal immediately.
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