Sweet Chile Jam

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Makes 2 large or 4 small jars.

Ingredients:

  • 8 red peppers, deseeded and roughly chopped
  • 10 red chiles, roughly chopped
  • finger-sized piece fresh root ginger, peeled and roughly chopped
  • 8 garlic cloves, peeled
  • 400g tin cherry tomatoes
  • 750g golden caster sugar
  • 200ml red wine vinegar

Method:

  1. Put your jam jars through the dishwasher to sterilise.
  2. Chop the peppers, chiles (with seeds), ginger and garlic by hand or in a food processor until finely chopped. Pour into a pan and add the tin of cherry tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down and let it bubble gently for about 90-100 minutes, stirring occasionally. Stir more frequently during the last 20 minutes or so, just to ensure it doesn’t catch and burn.
  3. The jam should thicken during this time, but will still be pouring consistency (about the consistency of tinned tomato soup).  It can be cooked for longer if it still looks very thin (but it will thicken more once cooled).  Once the jam reaches this stage, leave to cool for 20 minutes or so and then carefully pour into the sterilized jam jars and leave to cool completely.

This jam will keep for 3 months in a cool, dark cupboard – refrigerate once opened.

 

From kitchensanctuary.com