• 4 red peppers
  • 6 red chillis
  • 1 inch fresh root ginger
  • 4 garlic cloves
  • 1/2 x 400g can cherry tomatoes
  • 375g golden caster sugar
  • 125ml red wine vinegar

Chilli Jam: yes, jam with chilli in it!

Chilli and jam….never the twain shall meet. That seemed like an appropriate phrase to apply, after all, what are the two doing together? We looked it up – it means “these two things or people will never exist together or agree with each other”. On face value that should be the case with chilli and jam – shouldn’t it? After all, what do you do with it? Well, as it happens it works…with cheese, meat, all sorts of savoury things. But don’t have it on your toast for breakfast, or smear it over your body. That would be silly.

How we did it:

  • We looked at various recipes. They all seemed quite similar. The main variations seem to be the type of sugar and vinegar. The commercial brands also often use pectin as a gelling agent. We didn’t – and that reflects the fact we’re not very commercial, not at all (although that is at the time of writing, clearly we’ll be a global brand within a year or two).
  • We went for the BBC recipe here, but halved the quantities (we made 2 very small jars and one small-medium jar).
  • We de-seeded the peppers and chopped them roughly. We did the same with the chillis (but didn’t de-seed them). We also roughly chopped the garlic and ginger.
  • We put the chopped ingredients into a food proecessor and whizzed them up into very small pieces (2 minutes).
  • We put all of the processed ingredients, plus the tomatoes, sugar and vinegar into a saucepan and brought to the boil and then simmered – for 1 hour, until it became quite syrup-like.
  • We stirred more towards the end ensuring it didn’t burn.

What we thought of it:

Well we love it. But the only sure way of testing this and have an “official verdict” is to get a small sample of it to our friend Steve. He loves chilli, and he loves cheese. He’s also well versed in the fine art of rubbing spiced chutneys, jams and preserves over his body. An expert really. Who better to test it? We better dispatch a jar now, pronto, and then we’ll await the verdict of our chief chilli tester (he doesn’t know he’s been given this role yet).