Hot Chilli Jam

instructables.com

The Quokkas

3 red capsicums, chopped

20 assorted red chillis, chopped

5cm ginger, chopped

4 garlic cloves, chopped

400g tomatoes, tinned

350g Golden Caster Sugar

150ml Red Wine Vinegar

½ tsp xanthum gum

De-seed and roughly chop the peppers, chop chillis (leave the seeds in), ginger and garlic.

Put it all into the food processor along with the tinned tomatoes and blitz until everything is chopped reasonably fine and pour into a wide heavy based saucepan/pot with the sugar, red wine vinegar. The wider the pan the better, as it will reduce much quicker. Turn the heat up quite high and bring to the boil.

Once it starts to boil, skim off any ‘scum’ floating to the top.

Now bring the temperature down to a slow simmer. Stir it every now and again to keep it all mixed well until it becomes thick and sticky. Gradually reduce the heat as it reduces to avoid catching on the bottom of the pot. Keep this going for 30 to 60 minutes.

Add xanthum gum to thicken, and stir in well.

Keep cooking until the can part the red sea with a silicone spatula, and it leaves a dry trail.

The jam will pretty much stay the same consistency even when cooled (due to the lack of pectin in the ingredients)

Lay the jar open, place on a baking tray and pop into a preheated 180°C oven for 20 minutes to sterilise. Remove and whilst the jars are still warm, place the seal back on, pour in your jam & seal.

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