This year I decided that I wanted to make some personal Christmas gifts, we often spend so much money on picking up things you find in Boots and Body Shop, but what is nicer than receiving a hand crafted gift from someone at the fraction of the price! Around this time of year my obsession with cookery programmes quadruples! I could sit for hours and hours watching the Good Food Channel I just love finding new ways to improve old recipes especially as Christmas is the time of year where us foodies are in heaven.
My favorite of all the celebrity cooks just has to be Nigella, the woman is a Domestic Goddess I love how easy and sensual she makes cooking look. Can I just be her please? This particular recipe for Chilli Jam I saw from watching one of her Christmas specials last week whilst all cosy on the sofa it really caught my attention. It looked so easy and the colour of the jam itself was a glistening bright red, it reminded me of all things festive and I just had to have a go at making it. Do not be put off if you have a preconceived idea that making Jam is difficult this really isn’t! It is actually more of a Jelly and takes very little time to prepare and make. Here is how mine turned out:
fresh red chilli peppers, halved, quartered and deseeded
bell pepper, halved, quartered and deseeded
250ml sealable jars with vinegar-proof lids (I used small 130ml and they made 10 jars of Jam)
up your jars in warm soapy water, rinse in hot water then air dry in a low
the chillies into a food processor and whizz until finely chopped. Then add the
bell pepper and pulse again until it’s all blitzed.
the sugar and vinegar into a medium-sized pan and dissolve over a low heat –
swirling not stirring.
the blitzed peppers into the pan, turn up the heat and boil for 10 minutes.
Take off the heat and cool for about 40 minutes when the liquid will have
thickened to a syrupy consistency.
into your jars and seal tightly. Allow to cool completely and then label.