HH Cookshop Recipes (2015) - Sweet Chilli Jam

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Sweet Chilli Jam Makes approx 600g of jam Ingredients: 8 Red Peppers, deseeded and roughly chopped 10 Red Chillies, roughly chopped Finger size piece of fresh Root Ginger, peeled and roughly chopped 8 Garlic Cloves, peeled

400g (14oz) can of Cherry Tomatoes 750g (1lb 10oz) Golden Caster Sugar 240ml (9 fl oz) Red Wine Vinegar

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1 . Tip peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped.

2 . Scrape into a heavy bottomed pan with tomatoes, sugar and vinegar, then bring everything to the boil. 3 . Skim off any froth that comes to the surface, turn heat down to a simmer and cook for 50 minutes or until the jam becomes sticky, stirring occasionally. 4 . Once jam becomes sticky, continue cooking for 10 to 15 minutes, stirring frequently so it does not catch and burn. It should look like thick, bubbling lava. 5 . Cool slightly, transfer to sterilised jars, then leave to cool completely. 6 . Keeps for three months in a cool, dark cupboard – refrigerate once opened.

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