This is actually the best chilli jam in the world. I mean, I’ve made some in the past which is good, but this stuff is totally outstanding.
So, without further ado, here is Misti’s recipe:
8 pointed red peppers
A chunk of root ginger as long as your middle finger and twice as fat, peeled and chopped roughly
8 good sized garlic cloves, peeled
12 medium hot red chillies deseeded and roughly chopped
660g golden caster sugar
250ml red wine vinegar
1 400g tin of whole peeled tomatoes (I find cherry tomatoes work best here but any whole tomatoes in their own juice will do)
- Half the peppers and remove the seeds. Place the peppers on a grill tray, skin side up and grill under a high heat until the skin starts to blacken and crack. As soon as they are cool enough to touch, peel off the blackest parts of the skin and discard.
- Chop the peppers roughly and put them in the bowl of a food processor with the garlic, ginger and chillies. Blend until finely minced.
- Scrape into a large, heavy bottomed pan with the sugar, vinegar and tinned tomatoes and bring to a boil.
- Reduce the heat and simmer for an hour and 10 mins, or until it reaches a jammy consistency. Pot in sterilized jars while still hot.