Hi Mrs B
Yes, the chilli jam keeps well, and is very popular!! The recipe is as follows (and I'll post it in the recipes section for future reference). This makes about a dozen or so 8oz jars, but obviously the amount can be halved if you don't want so much:
2.5kg Red Peppers
350g Fresh Long Red Chillies (I get these from my local Asian supermarket)
1 Tbsp Crushed Chilli Flakes (optional for a little additional heat)
3 x Fat Finger-length pieces of Root Ginger
20 Garlic Cloves
1250g Granulated Sugar
500ml Red Wine Vinegar
2 x 400g Cans Chopped Tomatoes
Juice of 2 Lemons
Juice of 2 Limes
1 Tbsp Salt
1. Roughly chop the peeled ginger and garlic; tip into a food processor and pulse until finely chopped.
2. Snip the chillies into the food processor with scissors (including seeds), add the lime and lemon juice, and process with the garlic and ginger until very finely chopped. Scrape everything into a heavy-bottomed pan.
3. Roughly chop the red peppers and process till finely chopped.
4. Add to the pan along with the chopped tomatoes, vinegar, and chilli flakes if using, then bring everything to the boil. Turn the heat down to a simmer and cook until starting to reduce, stirring occasionally.
5. When reduced by about a third, tip in the sugar and stir until completely dissolved.
6. Once the jam starts to thicken, stir frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava (watch out for splashes!!), and is ready when a trail can be left.
7. Cool slightly, transfer to sterilised jars, then leave to cool completely before labelling. Keeps for at least 3 months (if not longer) in a cool, dark cupboard - refrigerate once opened.
