Dollop factor rating: 5/5
Homemade: Yes …thank you for asking
I love a chutney, I love a chilli, I love a jam…so what better way to brighten up a dull sarnie or a dry ole cracker than with a ´whoa, that´s better!´ dollop of this jam. Try with fresh white cheese, cold meats, use it as a dipping sauce for prawns, make a marinade for pan fried salmon or my absolute weekend favourite (inspired by my many breakfast visits to Dishoom in London ) with a warmed flour tortilla, smoked bacon slices, cream cheese, chopped fresh coriander/cilantro and couple of cherry tomatoes…much better than a bacon butty, just fold in half and scoff!
Very easy to follow (due to my very, very low boredom threshold) and makes about 4-5 jars. It’s not a hard jam and it’s quite loose (I don’t like loads of sugar) so can be used as a dipping sauce.
1. BLITZ THE FOLLOWING INGREDIENTS IN A FOOD PROCESSOR
- 6 large red peppers ….right bigguns
- 8 plum tomatoes
- 6 red chillies
- 6 cloves of garlic
- big thumb size piece of ginger
- 1 lime – zest and juice
2. PUT ALL THE ABOVE INGREDIENTS INTO THE SAUCEPAN AND ADD THE FOLLOWING
- 200ml – White wine vinegar
- 50ml – red wine vinegar
- 500g – raw cane sugar
Bring everything to the boil and then turn down to a simmer for 1 hour, stirring every now and then to stop the mixture from sticking to the pan. When the mixture starts to look thicker and more sticky increase the simmer and stir more frequently for another 20 minutes.
To test the mixture put a small saucer in the fridge to chill for a few minutes then put a small spoonful on the saucer and leave for a few minutes. Then wipe your finger through the middle of the mixture, if the mixture doesn’t run back into itself, it’s done!
Put your washed jars into the oven on a low heat for about 15-20 mins to sterilise them and then pour the mixture carefully into the jars…it’s mucho hoto at this point so take care.