The Lemon Fool

Here is the recipe that I used, we finished the last jar early this year but as we don't grow tomatoes anymore, haven't made it since 2014.

CHILLI JAM
3 small jars

500gr tomatoes
4 large red chillies
4 cloves garlic, peeled
3” ginger root, peeled and roughly sliced
300gr golden caster sugar
2 tbsp. Thaï fish sauce
100ml red wine vinegar

Blitz everything in a processor and simmer 40 mins, stirring occasionally.

Tried it. Ruined a perfectly good Victoria sponge.

Shame. We ate it on toasted homemade multi seed wholewheat bread (from the Panny, of course), generously spread with Normandy butter with sea salt crystals. It was great, maybe your sponge was too sweet?

john

I've made a whole batch using similar ingredients, but because I have Ghost Chilli's (Bhut Jalokia) and they ripen to a yellow, I made mine with yellow peppers and yellow tomatoes - bloody sting in the tail once you get through the initial sweet hit, but again lovely on a bit of toast in the morning. The garlic adds another dimension to the jam! Yum

I too made something similar with some very hot orange scotch bonnets that Mrs RS picked up from the local farmers market for a quid for a big bag!

It tastes really delicious, if I say so myself, really fruity with a hefty kick.

I did note while I was looking for recipes that there are several that suggest fermenting the chillies, has anyone tried that?

John

Skotch and John, thanks for the ideas but unless anyone gives me green toms I am unlikely to make it again, hey ho! Made some carrot jam this year though, not a success, the carrots just would not cook even though I cooked it twice, but used with apples in apple pie it is superb! Any one with tried and tested carrot jam recipes?

Never fermented chillies though.

john

FWIW, a local producer here has long made a chilli jam, which is widely available in the shops. Not sure how widely available it is outside the area. https://www.southdevonchillifarm.co.uk/ ... hilli-jam/
I'm no jam-eater, but this one works where you would more usually use a chutney. I usually take a jar of it when I visit my dad, who loves it but doesn't see it in his regular shops.

James

Try the link from UncleEbenezer, some ideas for you to try eating the rest of your chilli jam. On or in cakes is not mentioned! I must congratulate you for being so quick off the mark to make it though.

john

Couldn't find my recipe from 2015 so used yours John. Reduced the sugar to 250g (using soft light brown sugar) and added 3 chopped shallots. My choice of chillies was 10 Peppadew I had in the freezer from last year's harvest plus a hotter one from a plant bought at Lidl in the Spring which resulted in a lovely fruity jam with a kick . Thank you!

Tricia