Phoenix Fights

Fighting the FEAR, depression and BDP on a daily basis AND making my own bread. Bring it on 2016….

RED PEPPER, CHILLI AND TOMATO JAM

2 Comments

After using a supermarket home delivery service for my weekly shop last week, I included in my order one red chilli and a small knob of ginger as I wanted to make some dahl.  

What i received was six red chillis and a piece of ginger the size and shape of someones knob, so thanks for that, Tesco….

So not being a big chilli/ginger eater but not wanting to waste them, I decided to buy a couple of red peppers and make some chutney or jam and this is what I came up with.

This recipe makes one small jarful of jam, but you can always double or quadruple this if you want to do more and/or someone has decided to sell you more vegetables than you actually need! 😉

INGREDIENTS

2 red peppers deseeded and chopped

3 red chillis chopped (leave in or take out all/some of the seeds depending how hot you like it)

A small knob of ginger peeled and chopped

3 garlic cloves peeled and sliced (garlic salt will do if you have run out like I did 🙂 )

100g of cherry tomatoes

180g golden caster sugar

60ml of red wine or balsamic vinegar (I used balsamic as I like the flavour)

METHOD

Use a hand blender or food processor to blitz the vegetables to the consistency you want.  I left a few chunky bits in mine, so it looked like so:

Image

 

Put into a pan with sugar and vinegar, bring to the boil then simmer on a low heat for about an hour until it start to get jammy.  Skim off any white stuff that comes to the surface.

At this stage wash your jar and either in a low oven, or quarter fill with water then microwave on full for 10 minutes to sterilise.  Note 1 – don’t put a Kilner jar in the microwave unless you want your very own lightening storm in your kitchen.  Note 2 – you don’t, believe.

Keep the jam on the hob for a further 10-15 mins until it thickens a little more.  It should look like something like this:

Image.

Now just transfer into your sterilised jar, put a piece of greaseproof paper between the jar and lid then seal and allow to cool.

Image

This will keep for about 3-4 months unopened if kept in the cupboard, but I would open it straight away, make some welsh rarebit (or just plain cheese on toast if you can’t be arsed) and smear a bit on top before tucking in.  Keep in the fridge once opened.

Yummy!

 

 

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2 thoughts on “RED PEPPER, CHILLI AND TOMATO JAM

  1. I identified what I had been seeking for. great post, many thanks

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