Here's a nice recipe that is sure to warm you up!
And thanks to miss Platypus for doing some of the chopping whilst I took photos and generally larked about.
Ingredients
You will also need some jars, this recipe will fill four standard jam jars.
Sterilise them by washing them and then putting into the oven.
Method
First, add the sugar to the cider vinegar, and heat on a low light until the sugar is fully dissolved.
De-seed the pepper and the chilli's. Finely chop the pepper and chilli.
Add the pepper and chilli to the vinegar and bring to the boil on the highest heat; boiling for 10-15 minutes, depending on how runny you want it: the longer you boil it, the runnier the jam.
The pepper and chilli will float whilst the solution is boiling, don't worry - as the jam cools the pepper and chilli will distribute itself around the jam.
Bottle when cool
.
This is fantastic with Pork or Beef, but amazing and really comes into it's own with crackers and cheese.
Enjoy
.
And thanks to miss Platypus for doing some of the chopping whilst I took photos and generally larked about.
Ingredients
- 650ml of Cider Vinegar
- 1kg of jam sugar
- 150g of red pepper
- 150g of chilli
You will also need some jars, this recipe will fill four standard jam jars.
Sterilise them by washing them and then putting into the oven.
Method
First, add the sugar to the cider vinegar, and heat on a low light until the sugar is fully dissolved.
De-seed the pepper and the chilli's. Finely chop the pepper and chilli.
Add the pepper and chilli to the vinegar and bring to the boil on the highest heat; boiling for 10-15 minutes, depending on how runny you want it: the longer you boil it, the runnier the jam.
The pepper and chilli will float whilst the solution is boiling, don't worry - as the jam cools the pepper and chilli will distribute itself around the jam.
Bottle when cool
.This is fantastic with Pork or Beef, but amazing and really comes into it's own with crackers and cheese.
Enjoy
.
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