C: if you saw our Summer plans post, you would know that making jams/chutneys is one of my aims for this Summer whilst on maternity leave. I don’t know why, but I find it very therapeutic and this is my all time favourite recipe! Jessy’s mum used to make this, and every time I went round we ate like a whole jar! With cheese, crackers, in sandwhiches… you name it, we couldn’t get enough! Eventually she gave me the recipe so I could have a go at making my own/so I didn’t keep eating all of hers probably! This isn’t a proper jam… as in you wouldn’t have it on toast (although I have tried it, and tbh I would totally eat it again!), but its amazing in sandwiches as a sweet chutney or with cheese and biscuits! It has a kick to it, but isn’t super duper spicy so don’t panic at the number of chilis in there!
8 red peppers (deseeded and cut into chunks), 10 red chillies (roughly chopped), finger sized piece of fresh ginger, 8 peeled garlic cloves, 400g can of chopped tomatoes, 1lb 10z of golden caster sugar, 250ml red wine vinegar.
1. Tip peppers, chilis (including seeds), ginger and garlic into a food processor and blitz until finely chopped – scrape into a heavy bottomed pan.
2. Add chopped tomatoes, sugar and vinegar and then bring to the boil. Skim off any scum and then simmer for 50 minutes or until jam starts to go sticky – stirring throughout occasionally.
3. Continue cooking for another 10 minutes whilst stirring frequently and then allow to cool slightly.
4. Transfer to sterilised jars and then jam mixture will last 3 months.
Hope you guys have a go at this, as it is truly amazing! Let us know if you do (Annie loves it too, I obvs have to take her a jar whenever I make this badboy!) #twolittleowls