2 - red bell peppers
3 - fresh red chilies
1/4 - of a Scotch bonnet chili- optional
1/2 inch piece - of ginger
2 - garlic cloves
1/4 - (14.5oz) can of diced tomatoes
1 cups - superfine sugar
1/4 cup - red wine vinegar
- Start by getting your veg prepped: Cut the bell peppers in half and cut out the stems and seeds, then roughly chop | Rip the stems from the chilies, cut them in half lengthwise, and remove the seeds if you prefer a milder jam, then roughly chop | Peel the ginger by scraping on the skin with a spoon and roughly chop | Peel and roughly chop the garlic
- Put the chopped ingredients into the food processor and pulse to finely chop
- Tip the chopped vegetable into the saucepan and add all the rest of the ingredients | Put over high heat and bring to a boil | Use a spoon to remove any scum that rises to the surface | Simmer for 70-90 minutes, stirring occasionally to prevent, sticking, until really thick | Transfer to a sterilized jar, put a lid on and leave to cool | Once opened, keep in the fridge and use within a month
- This recipe was actually quadrupled, but that made about 4 jars of chili jam. Seemed excessive to me..