- 500g plum tomatoes (or a tin of, if you want to cheat, but might end up too watery unless you reduce it properly)
- 2-3 red sweet peppers
- 2-6 red chillies (depending on your heat tolerance)
- 1 large red onion
- 3 cloves garlic
- 75g caster sugar
- 120ml sherry vinegar
- salt and pepper
- 2-3 tbsp olive oil
- Flat leaved parsley- chopped
- Pinch chilli powder (optional- leave out unless you are going for heat)
- Half and de-seed the tomatoes. Place slice side down in an oven proof dish. Season, drizzle with oil and sprinkle on 20g sugar.
- Roast in a hot oven for 10-15 minutes.
- In another oven proof dish, place the peppers and chilli (all de-seeded). Coat with oil and roast for 10-15 minutes.
- Chop the red onion and garlic. Sweat over a medium heat with some olive oil until soft.
- Remove the tomatoes from the oven and take off the skins. Yep- unpleasant but necessary job.
- Remove the peppers from the oven. Place in a plastic bag for 5-10 minutes in time honoured fashion then remove the skins and chop roughly.
- Add the chopped pepper mixture and the tomatoes. Add the vinegar, sugar and the finely chopped parsley.
- Reduce down for about 20 minutes. You can adjust the seasoning during this process, adding a bit more sugar or sherry vinegar to taste.
- Bottle in sterilized jars.
If all else fails, try www.hawksheadrelish.com. Damn good, but expensive @ £3.25 per jar and this recipe if you get it right, is pretty good.
You need to aim for a really sticky-jammy texture (be a bit generous with the sugar if you are worried); if there is too much water/ vinegar before you bottle it, it's nowhere as nice.
How long does this keep once in jars?
I've just been looking at a Sarah Raven chilli jam recipe which says put in jars and then it keeps 3 months in the fridge - I really want things that will keep longer than that if possible.
Sounds yummy...someone today said they make chilli apple jelly...she said you add the chillis at the end and the jelly goes all pink:)..anyone else heard of this?
yep, my chilli jelly is just crab apple jelly but after I have strained the juice and put it back onto the stove to boil in th sugar I add a good handful of finely chopped chillies. let it cool a bit before bottling to stop the chillies all sinking to the bottom
ETA goes great with cheese and biscuits
Wot Pilsbury said - tho' Ive used windfall cooking apples instead of crab apples with the same result
( I also make sage and apple jelly the same way - great on pork chops )