The best sweet chilli jam. EVER.

I wanted to share with you a recipe for the best sweet chilli jam EVER. Everyone in my house loves this with roast chicken and it's super easy to make, I would know, I've had absolute disasters with jam making before this one. Hard as nails had nothing on my attempt at green pepper jelly. 

I'd love to hear what you think if you try this yourself or do you have a favorite recipe that you think I should make? 

You'll need:

• 8 red peppers, deseeded and roughly chopped
• 5 medium red chillis roughly chopped
• Finger sized piece of fresh root ginger, peeled and chopped
• 8 garlic cloves, peeled
• 400g can of chopped tomatoes
• 750g caster sugar
• 250ml red wine vinegar

1) Put the peppers, chillies (with seeds), ginger and garlic into a food processor until very finely chopped.

2) Tip into a saucepan and add in the tomatoes, sugar & vinegar.


3) Bring everything to the boil


4) Skim off any frothy scum that comes to the surface with a spoon (This is very important!) and then turn the heat down and simmer for around 50 minutes stirring occasionally. 


5) Once the jam starts to become sticky, cook for a further 10-15 minutes stirring frequently so it doesn't burn. The jam should now look like a thick bubbling lava.


6) Turn off heat, cool slightly and transfer to jars. Leave to cool completely. 


This recipe makes 4 8oz jars & keeps for 3 months in a cool, dark cupboard. Refrigerate once opened.