Red pepper & chilli jam recipe
A delicious small batch quick red pepper and chilli jam recipe
Print Recipe
Ingredients
- 2 1/2 cups finely diced red peppers
- 1 cup finely chopped red onion
- 1 cup finely chopped tomatoes skin on
- 1 cup white wine vinegar
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 jalepeno finely chopped
- 1 tsp red chilli flakes
- 1/2 tsp salt
Instructions
- Put all the ingredients into a large wide mouthed saucepan or large pot and bring to the boil with the lid off.
- 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.
- 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.
Notes
Store leftover jam in a sealed jar in the refrigerator for up to a few months.
Follow a proper cannin method if you want to preserve it for longer.