Wednesday, 28 March 2012

Chilli Jam

I heart Nigella. I don't think I've ever gone wrong with a recipe of hers. She really is the Don of super simple, super tasty, super fun food. This recipe was no exception. Easy and do-able with delicious results.

I first came across Chilli Jam at our lovely little local cafe in Brixton run by Rosie Lovell. Her cafe, Rosie's, was a favourite haunt of ours before we made the move up to North London, and we still miss our breakfasts there. She serves deliciously soft scrambled eggs on homemade toast with a big slug of chilli jam on the side of the plate. Sounds like a weird combo right? But it works. The first time we tried it we loved it so much we bought two jars of the stuff on the spot.

So, this Christmas I was looking for recipes that I could make for my hampers that fulfilled two criteria: 1. stuff we love to eat and 2. stuff I could make easily and in bulk. Nigella's recipe is sharper and more intense than the chilli jam we were used to but I think that's in it's favour - it works great on toast, with eggs, on cold meats, cheese, etc. The colour of the stuff is incredible.


And into the Christmas hampers went my jam. I spruced up the jars with a bow and a twig of berries and whacked them in. I made sure I kept a jar for myself though.


Nigella Lawson's Chilli Jam 

150g long red chillies, seeds removed
150g red peppers, seeds removed and cut into chunks
1kg jam sugar
600ml cider vinegar
Sterilized jars (you'll get enough for approx 8 200ml jars)

Put the chillies in a food processor and pulse until finely chopped. Add red pepper chunks and pulse until everything is finely chopped and smooshy (this is a techinical term).

Heat the sugar and vinegar in a large pan over a low heat until dissolved.  

Add chilli and pepper mush. Bring it to boil. Leave boiling strongly for 10 minutes.

Remove from the heat and let it cool. Stir occasionally. After 30 mins it should have thickened up enough so that when you spoon it into jars the flecks of chilli and pepper are suspended evenly through the jelly.

Seal jars and give to some one you love. But keep one for yourself.

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6 comments:

  1. Hi
    Can I use frozen vietnamese chillis for this recipe. These are quite hot. You dont say what type of chillies to use
    regards Lin

    ReplyDelete
    Replies
    1. Hi Lin, I'm not really sure - what are vietnamese chillis like? I used large (3-4inch) red chillis, fresh not dried, which were hot (but not very very hot)!

      Delete
    2. Hi, they are quite small, about an inch long.
      regards Lin

      Delete
  2. Hi, made the chilli jam and it looks great, how long has it to be kept before eating please
    regards Lin

    ReplyDelete
    Replies
    1. Hi, how long does it have to be kept before eating
      regards Lin

      Delete
  3. I just found your blog through pinterest and I love it! I have ordered 18 mini jars to make this Jam, can I ask does it come out runny once it has set I have read many reviews saying it is more of a chilli sauce than jam?
    Callie xx

    ReplyDelete