Urban Pantry’s Chilli Jam
Makes a large batch, but this jam is a fab accompaniment to many dishes!
Ingredients:
20 chillies, roughly chopped
1 red onion, roughly chopped
2 red peppers, chopped, deseeded and roasted until almost blackened in oven
100g caster sugar
150mls red wine vinegar
Method
In one pot mix the sugar and vinegar and bring to the boil, then remove from heat. Whilst you’re waiting for the vinegar mix to boil, in another pan add some olive oil, the chillies, red onion, red peppers, a pinch of salt and a splash of water and stir occasionally.
After the pan with chillies has been cooking for about 20 minutes, add the vinegar mix and stir well. Cook for a further 10 minutes. Take the mixture off the heat and let it cool a bit, before blitzing (depending on the size of your blender you may have to blitz in batches.)
Store in an airtight container in the fridge for up to 2 weeks.
