Chilli Jam

This looks good!!

Live for the Kitchen, Die for the Dining Room


This is a really great recipe for using up my abundance of chillies (Ta v muchly Craig!!) and can be eaten with ANYTHING! I like it with a strong cheddar on crostini with a glass of wine as a tasty supper.
It is a runny jam which I prefer but if you like yours thicker just omit some of the vinegar and sugar.

20 Large Red Chillies
100ml White Wine Vinegar
500g Caster Sugar
1 Garlic Clove
4 Teaspoons Salt

Chop chillies into 1/2cm rings.
Add all ingredients to pan and bring to he boil.
Simmer for 1 hour watching Isley to ensure it doesn’t bubble over or burn.
Take off the heat and allow to cool for a minute of two..molten sugar is like skin remover do not touch!!
Store in a sterilised jar in the refrigerator for up to a month..good luck in making it last…

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