Chilli jam
Preparation : 10 min
Cooking : 40 min
Total time : 2 h Rest : 1 h 10
Equipment
6 x 250ml jars
6 pots
150 g Long fresh chilli peppers (deseeded and cut into 4 pieces)
150 g Red peppers (cored, deseeded and cut into rough chunks)
1 kg Jam sugar
300 ml Cider vinegar
1 pinch Salt
Associated products
RECIPE STEPS
1
Sterilise 6 x 250ml jars.
2
Place the cut-up chillies and red peppers into the Cook Expert metal bowl process until roughly chopped. Run EXPERT 00;10/13/0°C.
- 150 g Long fresh chilli peppers (deseeded and cut into 4 pieces)
- 150 g Red peppers (cored, deseeded and cut into rough chunks)
Expert
00:10 / 13 / __°C
3
Scrape down the sides and add the rest of the ingredients. Run EXPERT 30:00/1A/110°C.
- 1 kg Jam sugar
- 300 ml Cider vinegar
- 1 pinch Salt
Expert
30:00 / 1A / 110°C
4
Once the programme has finished, remove the lid and allow to cool for 10 minutes before pouring into your jars, making sure to seal them well.
5
This Chilli jam will last for a couple of months. This is a great recipe for making batches of jam, or if you want to make a smaller batch simple half the ingredients.
