I decided to process some of our homegrown #ChilliGang chillies by making a wonderfully simple and uncomplicated jam which focuses on the active ingredient, capsaicin, of these fantastic fruits.
Chillies are becoming more widely available in France in larger supermarkets and, of course, Grand Frais stocks them as standard. Using golden caster sugar and / or malt vinegar will affect the jam's appearance.
The colour of the finished product is stunning, taste simply divine and with Christmas fast approaching (sorry for mentioning it) it'll make an excellent accompaniment to cold meats. This recipe produced 4 usual sized jars.
8 red peppers, deseeded, roughly chopped
10 chillies, roughly chopped
1 thumb sized piece of ginger, peeled and chopped
8 cloves of garlic
750g caster sugar
250ml distilled vinegar
Add the peppers, chilles (with seeds), garlic and ginger to a food processor and blitz until finely chopped.
Pour these into a large saucepan, add the rest of the ingredients, bring to the boil and then simmer for approximately 50 minutes, stir occasionally.
Once the mixture starts to change consistency and becomes sticky, boil for another 10-15 minutes stirring constantly. Keep checking the viscosity by the usual methods.
Allow to cool slightly before pouring into pre-sterilised jars.