red pepper & chilli jam

red pepper & chilli jam

I have always wanted to make a red pepper jam because after all, peppers are a fruit. As are tomatoes which also get added to this recipe. These dissipate into the jam as it bubbles into a vibrant relish, so you would never know they are there. The chilli gives things a wake up call and leave me wanting to add this jam to anything savoury, like a juicy burger or grilled cheese. YUM!

It was also lovely dolloped on a slice of sourdough toast with a wedge of mature Cheddar.

red pepper & chilli jam

In the world of commercial food styling, there is often a lot of leftover food from shoots and I try to use up whatever I havent given away and turn it into something delicious. Preserving captures the essence of produce in season and carries it through to a later time, and I’m excited that I can tuck into this delicious jam for months to come. 

red pepper & chilli jam

Cooks Notes ~ when making small batch jam, try to use a very wide-mouthed pan or pot. This way the liquid evapourates more quickly and converts the sugars into the right jammy consistency a little quicker. No need for boiling huge pots for hours on end. 

If you don’t think you will eat this relish within a couple of months (stored in the fridge), you will want to follow the correct method to preserve food by checking out my recipes and method for corn and red pepper relish, and cranberry jelly. 

Red pepper & chilli jam
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Ingredients
  1. 2 1/2 cups finely diced red peppers
  2. 1 cup finely chopped red onion
  3. 1 cup finely chopped tomatoes (skin on)
  4. 1 cup white wine vinegar
  5. 1/2 cup white sugar
  6. 1/2 cup brown sugar
  7. 1 jalepeno finely chopped
  8. 1 tsp red chilli flakes
  9. 1/2 tsp salt
Instructions
  1. Put all the ingredients into a large wide mouthed saucepan or large pot and bring to the boil with the lid off.
  2. Allow it to simmer for about 35 - 45 minutes (depending on the size of the pan) and until it has thickened and formed a jammy consistency.
  3. Allow to cool and spoon into sterilised jars and seal. See instructions in the cooks notes on how to properly process the filled jars to preserve them.
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red pepper & chilli jam

red pepper & chilli jam

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8 Responses to red pepper & chilli jam

  1. Laura | Tutti Dolci April 5, 2016 at 8:24 pm #

    I could easily make a meal out of this jam with good bread like you’ve shown. Scrumptious!

  2. Alan April 6, 2016 at 8:22 am #

    Sam this a really good recipe thanks. We are starting to prep for Pesach and this recipe is perfect. Thanks

  3. Sam April 6, 2016 at 8:41 am #

    I hope you enjoy it Alan. Im just loving it with cheese on a cracker as a quick snack.

  4. The Gourmet Gourmand April 7, 2016 at 5:18 pm #

    Found you from Sune Moolman’s blog Addsomebutter.com 🙂 I’m In love with all your recipes and your dreamy photography! This jam looks to die for- love the spicy/sweet combo. 🙂

  5. Julia@HappyFoods April 8, 2016 at 3:30 pm #

    Beautiful blog and pictures of course! This recipe looks like my cup of tea! I wish I could get a slice of that rustic bread with this yumminess right now!

  6. Sabrina April 10, 2016 at 6:23 pm #

    Wow, that looks so tasty! And love the photos!

  7. Sam April 11, 2016 at 9:29 am #

    Thanks Julia 🙂

  8. Sam April 11, 2016 at 9:34 am #

    Ah, Im so glad to hear and thanks for the kind words.

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