The weather has certainly changed since a few weeks ago and you can definitely feel you are in Autumn. The allotment beds need clearing of the spent produce and plans for preparation for next year are in full flow. The greenhouse with their supplies of chillies and red peppers have now also come to an end. Most of the chillies that have ripened are now hanging in order to allow them to dry for use later on during the year, but what do you do with the surplus unripe chillies and peppers that have failed to ripen in the sunshine?
One of my favourite things to do on a damp wet autumnal evening is to make my collections of chilli jams. I first started making chilli jam using only red chillies and red peppers but then I often ended up with a surplus of green peppers and chillies and did not know what to do with them. I am not a big lover of green peppers as I don’t really like taste so I wouldn’t cook with them. I often gave them away to family and friends who were grateful for them and would make use of them in their culinary dishes. That was until I came across the green chilli jam recipe. I have followed the recipes listed below from previous posts that I have written and they are a big success with all that have tried them. They make ideal Christmas presents, store fantastically well and make mealtimes that little bit spicier.
Sweet Chilli Jam
8 red peppers , deseeded and roughly chopped
10 red chillies , roughly chopped
Finger-sized piece fresh root ginger, peeled and roughly chopped
8 garlic cloves , peeled
400g tin plum tomatoes
750g caster sugar
250ml red wine vinegar
Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.
I also scoured the Internet and came across this recipe from the following web address that uses the green peppers and green chillies.
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.
see you are sill hard at work. xx
Thanks Vicki. You know me so well. Hope you are well. Xx
I made some peach and Serrano pepper jam recently and still have an abundance of red ripe Serrano peppers. I am now inspired to try your recipe,
Thanks for your comment. I hope you like it. The peach and Serrano jam recipe sounds interesting too. Any chance of sharing the recipe with me? I’d be keen to give that a go.