I have never really been in to chilli jam before but oh my I am converted. I now want to spoon it on everything.
✔️120g red chillies
✔️2 large red peppers
✔️500g tomatoes, halved and core removed
✔️2 garlic cloves, grated
✔️1 tsp grated ginger
✔️2 tbsp soy sauce
✔️300g soft brown sugar
✔️100ml white wine vinegar
✔️1 lemon, juiced
✔️½ tsp salt
This will make 3 x 180ml jars.
Heat a griddle pan over a high heat. Add the chillies and peppers and cook for 15 mins, turning every few mins, until evenly charred. The chillies and peppers should be well-charred all over so that the skins peel away easily. You can also do this in the oven if you prefer.
Transfer to a bowl and cover with clingfilm to allow the veg to steam making it easier for the skin to be removed. As soon as they are cool enough to handle, use your hands to peel the skin away from the flesh. You need to remove the charred skin or it will add a bitter flavour to the jam. Discard the skins, stalks and seeds.
Transfer to a food processor with the tomatoes and blitz until smooth. Tip into a large saucepan and the garlic, ginger, soy sauce, sugar, vinegar, lemon and ½ tsp salt; bring to a rolling boil.
Reduce the heat to medium; simmer for 45-50 mins, stirring frequently to prevent sticking, until the mix is a deep red-brown colour and most of the liquid has evaporated.
Meanwhile, preheat the oven to its lowest setting. Wash the jars and their lids in hot soapy water, then rinse thoroughly and shake out the excess. Put upright jars and lids on a baking tray in the oven for 10-15 mins until completely dry. Remove the sterilised jars from the oven; immediately spoon in the jam and seal the lids. It will keep unopened for months in a cool, dark place. Once opened, keep in the fridge and use within 1 month.