Chili jam
This homemade chili jam is versatile, easy to make and delicious making it the perfect foodie gift for Christmas. Plus it keeps a while so you can make it ahead and store it.
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Servings: 3 cups
Calories: 611kcal
Ingredients
- 1 large red capsicum pepper, chopped without the seeds or membrane
- 1 large green capsicum pepper
- 6 red birds eye chilis chopped
- 1 small brown onion chopped
- 1 cup water
- 1 teaspoon sea salt flakes
- 2 cups raw sugar
- ⅔ cup red wine vinegar
Instructions
- Combine all the ingredients in a large saucepan and bring to the boil, stirring, until the sugar has dissolved.
- Reduce the heat to medium and boil gently for 20-25 minutes or until jam reaches setting point - to test, refrigerate a small plate until chilled. Spoon a teaspoon of jam onto the plate and refrigerate for 5 minutes. If, when you run your finger through the middle, the jam stays separated in half, it is ready, if not, cook for a little longer.
- Spoon the jam into sterilised jars and seal.
- Jam will keep for up to 3 months refrigerated.
Notes
Nutritional information is for 1 cup.
Nutrition
Calories: 611kcal | Carbohydrates: 149g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.03g | Sodium: 800mg | Potassium: 556mg | Fiber: 3g | Sugar: 141g | Vitamin A: 2246IU | Vitamin C: 215mg | Calcium: 50mg | Iron: 2mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
