- 4 medium Zucchinigrated
- 1 lb Tomatoeschopped
- 1 lb Sugar
- 9 fl oz Red wine vinegar
- thumb sized lump of Gingergrated
- 1 bulb of Garlicminced
- 8 fresh Hot chilli pepperor dried, chopped finely, to taste
Chilli Jam
In some ways, this recipe should be called Zucchini and Chilli Jam because zucchinis are a large part of the recipe too! At the end of every summer, when I visit my parents’ house I leave with a large bag of home grown veggies and there are always a few zucchinis in the bag. I use them to make a batch of this jam.
This recipe couldn’t be easier to make – simply boil the ingredients for about an hour until thick. Transfer to sterilized jars for storing. It can also be eaten immediately if you just can’t wait to try it!
To make Chilli Jam, you will need the following ingredients:
So, how to make Chilli Jam?
Steps to make Chilli Jam
1 | Boil all the ingredients | 1h |
Place all the ingredients in a large pot or Dutch oven and boil for about an hour or until you have a thick mixture. | ||
2 | Spoon the jam into sterilized jars | 5 |
With a ladle, spoon the jam into jars. | ||
3 | Store | |
This jam can be eaten immediately or will keep for a few months in a cool dry store cupboard. | ||
4 | Serve | |
This chutney tastes great with crackers, cheese or on burgers. | ||
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