Posted: 18th June 2020Tags:

This recipe has only 4 ingredients but makes the most lovely jam/sauce which will have all manner of uses, not least a lovely gift when bottled up in a nice jar. That’s Xmas sorted!

You should end up with about 900ml, depending how thick you make it.

It’s a good idea to wear gloves as chopping a lot of chillies can start to burn your fingers after a while.

To make sure you’re staying in-the-know about all things food related at the Club, make sure you are following Carolyn and the Union kitchen on instagram

  • 500g red chillies
  • 8 cloves garlic
  • 750ml white wine vinegar
  • 650g caster sugar

Take 100g of the chillies, cut the stalk off and roughly chop, leaving in the seeds.

With the rest of the chillies cut the stalk off, de-seed and roughly chop. (Leaving the seeds in some of the chillies gives the jam the heat, so if you like it really hot you can leave a few more chillies unseeded!)

Put both lots of chopped chillies, the garlic and the vinegar in an upright blender and turn on slowly to start, then up the speed until it’s all puréed up.

Transfer to a stainless steel pot and add the sugar. Stir well and simmer over a low to medium heat for about 45 minutes. If you want it thicker leave it for a little longer – this depends if you are after more of a jam or a sauce. Spoon a little onto a saucer and put in the fridge for 5 minutes if you would like to check how it’s coming along.

As it cooks it will become thicker and glossier. Towards the end skim off any sediment that floats to the surface, leaving you with a nice clear jam.

Leave to settle and cool a little while you get your jars or bottles ready. Sterilise them by putting them on a really hot dishwasher cycle or running them through a hot oven for 5 minutes.

Fill up neatly with your chilli jam, seal and clean the outside of the jars of any sticky spillages.

It will keep for a long time in or out of the fridge.