I am borderline addicted to chili jam. It is perfect with anything from avocado on toast to a delicious stir fry… yum yum yum!

Serves

1 jar

Ingredients

• 12 large chilies
• Jar roasted capsicum
• 2 1/2 cup jam sugar (you should be able to purchase this from most large supermarkets – it contains pectin to help the setting process)
• 4 cloves garlic
• 400ml white wine vinegar (cider vinegar will also work)

Method

Blend deseeded chillies, capsicum and garlic until well combined. Transfer to a pan on medium heat and add vinegar and sugar. Turn heat down to low and cook for an extra 20 minutes.

Before transferring to containers, add a pinch of salt for extra flavour.

Note

Your jam should last up to 6 months in a dark cupboard and 1 month in the fridge after it’s been opened. A great recipe to make in bulk!

1. 

   looks delicious!

2. 

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3. 

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