Chilli jam is the perfect accompaniment for so many dishes. Whether you love a bit of spice on your avocado toast or you need extra zing for a steak sandwich, chilli jam is your best condiment. This recipe is quick and easy, and makes the most of delicious chilli flavours!
Ingredients
Method
For the chilli jam, place chillies and onion in a food processor. Process until very finely chopped. Transfer to a medium heavy-based saucepan. Process capsicum in the food processor until finely chopped. Add to pan. Cover and cook for 10 minutes, stirring occasionally, until soft.
Add salt, sugar, vinegar and port to pan. Stir over medium heat until sugar dissolves. Increase heat to high and bring to the boil. Boil, stirring often, for 15 minutes, until mixture is thick and jam-like. Spoon hot jam into hot sterilised jars. Seal and allow to cool. Keep in the fridge for up to 6 months. Makes 3 1/2 cups.
It’s not necessary to use pectin to make chilli jam. Although chillies do not contain any pectin themselves, if you cook your ingredients for the right amount of time, your jam should be the perfect consistency.
Any white vinegar, including rice or apple cider, works well when making chilli jam.
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