The chilli harvest is in, if I can call it a harvest? A bit of a mixed bag might be a better description. Here’s a few of the last to ripen
It’s not been much of a year for chillies the summer simply wasn’t warm or sunny enough. I grow chillies in pots on our terrace which is a lovely sun-trap, except it didn’t seem to trap enough sun this year!
Either way there are still plenty of chillies to use over winter, I simply pick, wash and freeze whole. And then when I want a chillie or two I can grab one from the freezer, give it a minute or so to start defrosting and then it’s ready for use.
Chilli Jam is like a pickle or a chutney. It isn’t spicy hot like a Harissa just warm, and the addition of Fish Sauce is optional. It goes great with cheese – think cheese on toast with some of the jam. Try it and see!
Chilli Jam – Sarah Raven
- 500g very ripe tomatoes
- 4 garlic cloves
- 4 large red chillies, peeled and chopped
- 6-7cm piece fresh ginger peeled
- 30ml Thai fish sauce
- 300g golden caster sugar
- 100ml red wine vinegar
- Puree half the tomatoes and all of the garlic, chillies and ginger and
blitz to a puree in a food processor.
- Pour into a heavy based saucepan with the sugar, fish sauce and vinegar, bring to the boil, stirring slowly.
- Reduce to a simmer.
- Dice the remaining tomatoes finely and add to the pan.
- Simmer for 30-40 minutes, stirring from time to time. It will turn dark and sticky.
- Store in sterilised jars and seal whilst the mixture is still warm
Cooking Notes ~
Remember to label the jar, it will look suspiciously similar to harissa, plum jam, and a whole heap of other chutney you have stashed in the back of your fridge. Label, label, label!
Gardening and Seed Saving Notes ~
I grew ~ Lombardo, Pretty In Purple, Iranian Round, Lemon Drop, Peter Piper, and Thai Hot
My seed saving attempts weren’t at all successful. I tried to “bag” the seeds as per my own notes on seed saving, but for some reason pollination/development didn’t occur. Back to the drawing board for next year. So I might try and create a small net frame to cover the whole plant. That way there should be enough light and air circulation at the same time as being able to isolate the chillies from other varieties. Well, that’s the theory….
This sounds so delicious! I’ve bookmarked it to give it a try!
Sorry to hear that your seed saving didn’t go as planned. FIngers crossed for next year 🙂
Thanks gwen, I hope you like it
You had a bigger chile harvest than I did – a grand total of 3 hot banana peppers!
Oh, well…next year!
What a shame! You do realise that is my mantra “next year, next year….. 🙂
Yummy! What an awesome recipe, this must taste so good with cheese!
They are beautiful, and the recipe looks great too! Yum.
Hi and thanks 🙂 it’s really simple to make and stores for ages in the fridge
Beautiful pepper picture!
the chili jam recipe looks excellent … we are just coming into summer here in australia so the chilies are only beginning … love your photos too 🙂 thanks for subscribing to my blog, i hope there will be things you enjoy!
I think it’s a lovely recipe, and friends always seem to want more! Oh, for summer …… the grey clouds are arriving, the wind is whipping up and I can hear the sea from the house this morning. Brrr!
This sounds like a great use for chili peppers! Thanks for linking up at my pepper blog hop. Pinned! 🙂
Thanks Katherine, and I’m so pleased I came across your site, so many great recipes. And the chilli / pepper blog hop is a great idea