Wednesday, 26 October 2016

Capsicum Jam

Are you a chilli person or not? I like it hot and fiery but leaving enough to taste whatever it's in. Past life I made a lot of Chilli Jam but I was getting a little bored with it and as I had a delicious dollop of Capsicum Jam on a plate the other day, I thought it time to investigate making my own.

I've looked at a lot of ingredients and I've settled on making something that is fiery but not too sickly. I want a big chilli hit without the sweetness and a richness in colour, chunky and full of body; I've been experimenting to get the right taste for me. OK, so I did add a bit of sugar, but not too much.

Are you brave enough to try it? 

It only takes a few ingredients.

Don't think you would want to eat it straight from the jar.

But with this cheese and fruit platter - it made a great addition to lunch.

Here is the recipe - give it your best shot!


2 red onions diced
2 red capsicums diced
3 long red chillies sliced, leave seeds in
100g caster sugar
2 tablespoons olive oil
200g cherry tomatoes

In a large heavy saucepan heat oil ver low heat. Gently sauté capsicum, onion and chilli until they begin to soften. 

Add tomatoes and cook until they are soft and mushy.

Add sugar and stir until dissolved, then simmer for 30 - 40 minutes until the mixture has thickened.

While this is cooking, wash and rinse jars and sterilise. 

When the jam is nice and thick, ladle into hot jars and seal.

Once opened, keep in the fridge, otherwise it should keep in your pantry for up to 12 months.

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