Sweet Chilli Jam – an Italian Recipe

chilli jam

“Confettura di Peperoncino” – delicious on cheeses, salumi, roasted meats, fish, in sandwiches, even on cheese on toast.

The first time I made this it was so irresistible it didn’t even last the recommended maturing time of two weeks.  The second time I made it, I doubled the quantities!

It may not be the kind of jam you spread on your toast in the morning, but this sticky, sweet and hot (though not mind-blowingly so) condiment is great on just about everything else.

(Note: we do have a very tasty Sweet Chilli Jam* on our website if cooking it is not for you!)

To view a PDF of the recipe click here.

This recipe is taken from our ‘Autumn and Winter Cooking that is Just so Italian‘ recipe book.

Ingredients which are available from our Just so Italian online shop are marked with a ‘*‘ and have a web link.

Makes 4 small jars

INGREDIENTS

8 red peppers, washed, deseeded and roughly chopped
10 red chillies, washed and roughly chopped
4cm piece fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
3 apples, peeled and roughly chopped
400g tin cherry tomatoes
600g caster sugar
250ml red wine vinegar*

METHOD

1. Start by sterilising the jam jars: wash them in hot water and put them onto a clean baking sheet in the oven at 140°C / gas mark 1 for 15–20 minutes.

2. Put the red peppers, chillies, ginger, garlic and apples into a food processor and whizz until fine. You might need to do this in more than one batch.

3. Pour into a heavy-bottomed pan along with the cherry tomatoes, sugar and vinegar and bring everything to the boil.

4. Reduce the heat to a simmer and cook for about 45 minutes, stirring occasionally. Once the jam starts to become stickier, stir it continuously and cook for another 10–15 minutes.

5. Remove from the heat and leave to cool slightly before filling and sealing the jars.

6. If possible – though it will take some willpower – leave the jam for a couple of weeks before eating to let the flavours develop even more.