Chilli Jam

Hello Dear Reader,

I have a bit of a glut of chillies at the moment, which is wonderful, I have always thought that chillies were designed to be the most abundant of fruits as they have about a hundred seeds in each and every fruit. Well, maybe that's a bit of an overstatement but there are a lot. And they are a prolific bearer as well, if you are just starting out gardening and like chillies, give growing them a go, you don't even need to buy seeds for them. Just buy one chilli that you like, flavour and heat wise, from your fruit shop, cut it open and de-seed the chilli, let the seeds dry completely and voila, you are well on your way to growing the chillies that you like.

I am growing a variety at the moment that is just perfect for me, just the right amount of heat, the variety is bell chilli, which do indeed look like little bells or lanterns. I appropriated one a while ago when we stayed here, just like above, I cut one open, removed the seeds, let them dry and then planted them out when the time was right. I now have three big plants of this chilli, all bearing beautifully.

I normally just pickle them using this recipe, but I wanted to try something a bit different, enter this great little recipe. A chilli jam, it is one of Nigellas and it is a wonderfully easy way to preserve chillies. I can't stop eating it, I have it with everything, from my favourite breakfast of eggs on avocado and vegemite toast to spooning it over curries and stir fries, it is just the most perfect combination of sweet, sour and chilli heat.

Ingredients for Chilli Jam, clockwise from top right-
600 mls vinegar of choice, 1 sachet Jamsetta, 150 gram red capsicum and the same amount of red chillies of choice and 1 kg of white sugar

In a large saucepan, add the vinegar, sugar and Jamsetta and on low heat, gently stir every now and then until sugar is dissolved. Meanwhile de-seed the chillies and capsicum and chop into similar size chunks. Keep and dry the seeds to continue the harvesting and growing cycle

Add the capsicum and chilli to the bowl of a food processor

And blitz until a small chop has been reached, 5 seconds on speed 5 in the Thermomix

Once the sugar has all been dissolved 

Add the bright red flecks of chilli and capsicum

Bring to a rolling boil

And boil rapidly for 10 minutes 

Turn heat off and let cool slightly, after 10 minutes the flecks of chilli and capsicum will no longer be floating in the liquid, rather suspended through the now thickish "jam"

Cool slightly and decant into sterilised jars and pop on the lids. Because of the amount of sugar and vinegar this chilli jam will be shelf stable until opened. Then use within 2 weeks of opening.

How do you preserve your excess produce?

Have a lovely day

💗Fi

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