I recently harvested a crop of chillies from my chilli bushes which were left on there from last season. They are not a particularly hot chilli so I often put several of them in my chilli beef recipe to bulk it up. On this particular occasion I decided to try something different so I looked up some recipes for chilli jam or relish. Since I didn’t have all the correct ingredients for the recipes I looked up, I ended up making my own recipe and it turned out delicious. I’m sorry I do not know the variety of chilli that I used, only that it is a fairly mild one, hence I added some chilli flakes to add some bite! You could leave those out if you are using a hot chilli. You can also use fresh tomatoes in place of the canned ones, I just didn’t have any fresh ones available that day. This jam/relish turned out so good that I have bought a new chilli bush to plant for this year, in addition to my two existing bushes. The new one is called Firecracker, so I look forward to making copious amounts of chilli jam next season! This recipe makes two large jars or four small jars of jam/relish.
- 5 cups chopped chillies
- 2 cups sugar
- 1 ½ cups white wine vinegar (white vinegar will do)
- 1 x 400 g can diced tomatoes
- shake of chilli flakes
- Place chillies, vinegar, chilli flakes and tomatoes in a large heavy based saucepan.
- Bring to the boil.
- Add the sugar and stir to dissolve.
- Simmer, stirring occasionally until mixture reduces by about half.
- Pour into warm sterilised jars and seal.
- Allow to cool, then store in fridge or pantry.
Easy sterilising method
Place clean jars and lids on an oven tray and warm in the oven on 120 C for 20 minutes.
Australia, UK and USA have differing methods of sterilising canned goods, so follow your national standards, if you are not familiar with canning.
Maybe now would be a great time to plant a chilli bush at your place, they are very easy to grow and can be grown easily in a container. In a few months you could be enjoying this delicious home-made chilli jam.