After having to harvest a vast amount of green chillies from my garden a few days ago due to the impending frost, I was in a quandary as to what I could do with them. A colleague had the idea that if I could use red peppers and red chillies to make a sweet chilli jam, why couldn’t I use green chillies and green peppers too? I very rarely use green peppers in my cooking as I don’t like the taste so it would be a good opportunity to use them as a condiment instead.
I scoured the Internet and came across this recipe from the following web address and I’ll give this one a try and let you know how it tastes.
Tracklements’ Chilli Jam (makes 8 jars)
500ml Cider Vinegar
1.5kg Raw Cane Sugar
120ml Lemon Juice
30g Garlic, crushed
400g Onions, peeled and roughly chopped
Heaped tablespoon of salt
750g Green or Red Chilli Peppers, deseeded and finely chopped
750g Green or Red Peppers, roughly chopped
Whizz the onion, pepper and garlic with a hand held blender for 10 seconds.
Warm the vinegar in your pan, and add the sugar stirring until it has dissolved. Add the lemon juice and stir in.
Add the rest of the ingredients and then bring to the boil, stirring frequently. Keep at a rolling boil for between 30-40 minutes, until the mixture has thickened to a good consistency.
Pour straight into sterilized jars and lid.
Ok. I made this recipe this evening and it tastes great!. It has more of a kick than the red chilli jam that I made a few weeks ago but it is just as good. Defo worth giving it a try if you have a lot of chillies or peppers that fail to ripen in the lack of remaining summer sunshine.