Make this as hot as you like and then use it on things and in things!
Red Bell Peppers
Fresh Red Chilli
, deseeded and chopped
Ginger, Fresh Root, finger sized
, Peeled and shredded
, finely chopped
Sugar, White granulated
Vinegar, Red Wine
10 fl oz
Juice of Lemon
This recipe will be put through a food processor so no need to chop finely.
Roughly chop all of the ingredients and put into a large pan, together with the vinegar and sugar.
Bring to the boil and then reduce heat to simmer until everything is soft. Allow to cool a little.
Put about a third of the contents of the pan into the goblet or bowl of a food processor and blend until smooth. Pour into a clean pan and repeat with the remaining chilli jam until it is all blended.
Stir the contents of the pan to combine the batches, return to the heat and simmer until thickened. Be careful with the mixture now as it can burn quite easily - it also becomes a bit 'volcanic' so don't have the heat too high or you will have hot chilli jam spat at you!
This is not a set 'jam' - the word here just describes the consistency. It will thicken slightly on cooling so pour into warm, sterilised jars when ready.
This is very useful where you are cooking for some people who like very hot food and some don't, as it can be added to food portions to increase the heat.