I wanted to make Nigella's Chilli Jam last Christmas but ran out of time. Having bought the sugar jam and the cider vinegar, all I needed were some chillis and red peppers, and I was ready to go. I've been collecting empty glass jars all year in anticipation...........
I also had the ingredients to make Nigella's Christmas Chutney (apples & cranberries).
But first, chilli jam:
150gms/5oz long fresh red chillies de seeded and cut into four pieces each.
150gms/5oz sweet red peppers cored de seeded and cut into chunks
1kg/2.2lbs Jam sugar
600mls cider vinegar
6x250 ml/40z sterilized sealable jars with vinegar proof lids (or, if you're like me - a variety of empty jam/chutney jars of mixed sizes)
Put the cut up chillies into the food processsor and pulse until finely chopped. Add the chunks of sweet pepper and pulse again.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. (apparently this keeps the jelly clear)Scrape the pepper mixture out of the bowl and add to the pan. Bring to the boil and leave it at a rollicking boil for 10 minutes. Now, from reading other blogs, I discovered that some people have boiled for longer. In total, I think I boiled my mix for about 30 minutes and it still set very soft. I tried testing with a cold saucer (a la Delia) and seemed to get some kind of set, so I got fed up boiling it and took it off the heat. Also, halfway through cooking, I managed to turn my attention to other things and the pan overboiled. Made a HUGE mess on my hob.
Take the pan off the heat and allow to cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly like as it cools. This is the theory - mine just stayed soft. It's more like a chilli sauce than a chilli jam - although it does taste great. I wonder if this is because I made a double batch in one pan? Maybe I should have boiled even longer.........
After about 40 minutes, or once the red flecks are more or less evenly distributed in the jelly (as the liquid firms up, the bits of chilli and pepper start being suspended in it rather than floating in it), ladle it into your jars. If you want to stir it gently at this stage it will do no harm. Then seal tightly. Now I didn't stir at this point, and the chilli/pepper flakes all stayed at the top of the jam jars!
Make the jam up to one month before using or giving.
Store in a cool dark place for up to a year.
Once opened store in the fridge and use within a month
My favourite ways to eat this are:
- on brie cheese (or any bland, soft cheese) with crackers
- with lentils, sausages and feta cheese, and a side serving of rocket.
Christmas Chutney:
1 pound 8 1/2 ounces (750 grams) Granny Smith apples, peeled and cored
9 ounces (250 ounces) dried cranberries
1 onion, finely chopped
12 fluid ounces (350 ml) apple cider vinegar
7 ounces (200 grams) of sugar
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons of salt
Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft.
Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place. This is so easy, and tastes great with cheddar, or any other hard cheese. I only made 3 jars of this - one for us, one for my in-laws and the lucky recipient of jar 3 was Fred, our lovely neighbour next door.
Recipes from Nigella Christmas-Nigella Lawson
