Page 14 - Veggiefood Presentation
P. 14
Sweet chilli jam
Ingredients Method
7 red pepper, deseeded and Tip the peppers, chillies (with
roughly chopped seeds), ginger and garlic into a food
9 red chilli, roughly chopped processor, then whizz until very
Finger-sized piece fresh root finely chopped. Scrape into a
ginger, peeled and roughly heavy-bottomed pan with the
tomatoes, sugar and vinegar, then
chopped bring everything to the boil. Skim
7 garlic clove, peeled off any scum that comes to the
400g can cherry tomatoes surface, then turn the heat down to
750g golden caster sugar a simmer and cook for about 50
250ml red wine vinegar mins, stirring occasionally.
Once the jam is becoming sticky,
continue cooking for 10-15 mins
more, stirring frequently so that it
doesn’t catch and burn. It should
now look like thick, bubbling lava.
Cool slightly, transfer to sterilised
jars, then leave to cool completely.
Keeps for 3 months in a cool, dark
cupboard – refrigerate once
opened
