Saturday, 21 August 2010

Sibilla's chilli jam

We ate thin slippery slices of marzolino cheese - smooth, creamy but acidic enough to not taste heavy, with slices of marinated cucumber and a dab of chilli jam. Completely addictive.

Makes several jars

200g chilli peppers
100g peppers, any colour
600g sugar, half brown half white
600ml white wine vinegar

Split all of the peppers in half, remove the stalk, pith and seeds and then roughly chop the flesh. Coarsely purée the peppers, either in a processor or by hand. Dissolve the sugar in the vinegar over a low heat, add the pepper purée and simmer until it reaches a syrupy but still pourable consistency. This can take about 45 minutes. Pour the jam into sterilised jars and seal while still hot. The jam will thicken further while it cools.

Use this as a condiment to add sweet heat to almost anything, as a dip, a spread, a garnish...you could even have it on vanilla ice-cream!

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