Sweet Pepper-Chilli Jam Recipe

This would make a perfect home-made gift for a special teacher, gym instructor, office colleague or acquaintance to whom you would like to give a year-end token of appreciation.

Difficulty

Prep Time

20 minutes

Cooking Time

1 1/2 hours

Serves

Yield: 350 ml

Recipe Ingredients

  • 2 large red sweet peppers, halved and deseeded
  • 375 ml SPAR white sugar
  • 125 ml water
  • 375 ml white or red grape vinegar
  • 4 whole small-medium size red chillies
  • 4 large garlic cloves, peeled
  • 10 ml fresh ginger, grated (or peel and grate a piece the size of a thimble)
  • 125 ml canned crushed pineapple, drained

Recipe Method

  1. Preheat oven to 200 ºC. Roast the peppers for 15-20 minutes until soft and the skin shriveled.
  2. Transfer them into a glass bowl, cover with cling-wrap and leave to sweat. Peel off the skins and finely chop the flesh in a food processor with the chillies, garlic and ginger to a pulpy thick mixture.
  3. In a saucepan over medium heat, dissolve the sugar in the water and vinegar. Add in the chopped ingredients including the pineapple, and bring to the boil.
  4. Simmer steadily for approx 1 hour, stirring often until thick and syrupy.
  5. Pour into a sterilized glass jar and screw on the lid when the jam is cool.

Hints & Tips

Do not use spirit vinegar as a substitute for the slightly more expensive grape vinegar