It's another easy one....four ingredients, a few minutes to prepare and less than 20 minutes to cook. Now, to be fair, I was put onto this recipe by a special friend of mine, Jan Berry who is a mine of information about jams, jellies and chutneys and she has pinched this one from Nigella Lawson who pinched it from...well, and so it goes on - there isn't much that new around anymore.
Here are the ingredients:
1 KG of Jam Sugar (sugar with added pectin)
600 mils of Cider Vinegar
150 grams of Sweet Peppers
150 grams of Chilies
I prefer cider vinegar as it has more depth and I don't actually put in 150 grams of chilies because I love this chutney on cheese and half and half can be quite hot! Adapt to your own taste - as long as you have 300 grams in total it's fine. Also use red, yellow or orange peppers and chilies - not green - green chutney just looks weird!
So blitz the peppers and chilies in a food processor until it is finely pureed but still with small flecks in it. I actually de-seed mine first, which is a bit of extra work, but it does stop the conspicuous white seeds from appearing beacon like in the jam.
In a large pan warm the cider vinegar, add the jam sugar and stir until all the sugar has dissolved. Add the processed pepper/chili mix and bring to a rolling, rollicking boil. Time this boil for 8 to 10 minutes and then remove from the heat. Let the mix cool a little and stir well to evenly distribute the flecks of pepper and chili. Pour into clean, steralised jars and seal well. If the flecks still insist in floating upwards, just keep turning the jars over until the jam has cooled enough to suspend the particles evenly.
You can use this jam as a sweet chili sauce for oriental and asian meals, it goes great with cold meats and fish and it is a great compliment to a nicely matured cheddar and other cheeses of your choice.
It's also another great Christmas present!
