Santiago - 1-3-2016 at 07:52 AM
This is very easy to make, we use the teeny jars with the small lids. It is outstanding with a deli tray or on hot dogs. It has a bite, but won't hurt
the chili newbies. The play between sweet and heat is just right. By the way, the recipe calls for "golden caster sugar" but I've never been able to
find this, I think it is a Euro thing.
Sweet Chili Jam
Ingredients
• 8 red Bell Peppers, de-seeded and roughly chopped
• 10 red Chilies, Fresno or similar, roughly chopped w/ seeds
• Finger sized piece of fresh ginger root, peeled and chopped
• 8 cloves garlic, chopped
• 400g can cherry tomatoes (Baby Roma substitute). Not all stores carry this, but can be found.
• 3-3/4 cup fine sugar.
• 1 cup red wine vinegar
Directions
1. Put the peppers, chilies, ginger, garlic into food processor, chop very finely. Scrape into stock pot with the tomatoes, sugar and vinegar, then
bring to a boil. Reduce heat, uncovered, to a simmer for 50 minutes, stirring occasionally.
2. Once the jam becomes sticky, continue for another 15 minutes, stirring frequently so it doesn't catch and burn. It should be thick and bubbly.
Cool for 5-10 minutes, transfer to sterilized jars. Will make about 15 cups. Keeps about 3 months, refrigerate after opening. Won't last that long.
durrelllrobert - 1-3-2016 at 11:06 AM
I've made it using grape juice and Jalepenos only but had to add pectin to get it to jell. I think I'd add a few sorrenos to your recipe to balance
out the sweetness from alll that sugar.
[Edited on 1-3-2016 by durrelllrobert]