HOMEGROWN CHILLI JAM

 

 

(makes 5 small jars)

Ingredients
300g chillies your choice depending on how hot you want the jelly
1 ltr waters
1 bag of jam sugar
5 small jam jars

 

Very quick and simple to make.  Place all your chillies in a saucepan and add the water, simmer for 30 minutes and once all the chillies are soft.  Take off the heat and pour into a jelly/jam draining net bag and collect all the juices in bowl. 

 



 

 

 

I like to speed this process up by squeezing the pulp in the net to extract all of the liquid rather than leave it to drain for a few hours.  Add the stock to a heavy based pan or a jam pan and I like to add a couple of tablespoons of the pulp to the stock as well.  Add the bag of sugar to the stock and stir until dissolved.  Bring the chilli stock up to a rolling boil for approx 6 minutes, I use a jam thermometer to check the chilli jam has reached the temperature for gentle setting, you can after 4 minutes take a teaspoon of the jelly and place on a saucer, after a minute tip the saucer and the jelly should move very slowly and have the consistency you would want.  Turn off the heat and ladle into warm sterilised jars from the oven.

 

 

These will keep for up to a year un-opened, once opened keep in the fridge and use within a couple of months.  Chilli jelly goes with everything.