13Mar
Orange and chili jam
The idea of growing your own fruit and veg has always appealed to me. Dealing with plants during the winter and their temperament when it comes to types of soil and water quantities is not so appealing. So although the chilies for this recipe come from our garden, I give credit to my husband for caring for them from seed to harvest time. A harvest that filled a cereal bowl! This jam is not very spicy so my suggestion would be to keep the seeds on when blending in order to get enough heat. I used tinned roasted peppers but you can also dry fry the peppers with the chilies if you want to use fresh. Spread generously on sausage sandwiches or on a slab of sharp cheddar. Orange and Chilli Jam Yields 800g 100g of red chillies 460g roasted red peppers (skinned) 400g tinned tomatoes 2 cloves of garlic (grated) 1 tsp all spice 1 tsp salt 2 cm piece of ginger, skinned and grated 160ml apple cider vinegar 2 oranges, juice and zest 350g dark brown sugar 1. Sterilise glass jars by placing them in the dishwasher or baking them in the oven (200C) for around 20 minutes
