October 13, 2018
This versatile jam is incredible with cheese and meats.
Put a small plate in the fridge to cool. This will be used to test the jam is ready to set.
Remove the core and the seeds from the red peppers and cut into chunks.
Add all of the ingredients into a blender and blitz for 1 minute.
Pour the blender contents into a wide saucepan and simmer on high for 20 minutes. Keep stirring to avoid sticking and allow some of the liquid to reduce.
Taste the sauce and add extra chilli, salt, sugar or vinegar depending on your taste. Then take off the heat.
Take your plate out of the fridge and spoon a teaspoon of the mixture onto the plate. Leave a couple of minutes and give it a small push - it should be wobbly.
If its not ready, place back on the heat for another 2-3 minutes and try again.
Allow the sauce to cool a little and when ready decant into a sterilised container.
October 12, 2018