Red pepper and chilli jam recipe
This fiery, sweet and sticky jam is the perfect partner for a variety of dishes. Make up a jar of this and keep it in the fridge ready to dip chips in or to feature on a cheeseboard.
See method- Makes 12 servings
- 5 mins to prepare and 25 mins to cook and 2 hours to cool
- 143 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
Ingredients
- 150ml white wine vinegar
- 100g (3 1/2oz) caster sugar
- 3 tbsp honey
- 2 red peppers, deseeded and finely diced
- 1 fresh red chilli, deseeded and finely diced
Each serving contains
- Energy
- 35kJ 143.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 8.2gProtein 0.2gFibre 0.3g
Method
- Pour the vinegar into a saucepan and heat to a boil. Add the sugar and honey, then wait for the sugar to dissolve.
- Add the peppers and chilli to the vinegar mix. Boil gently for 20 minutes, until the mixture becomes jam-like (it will thicken more as it cools).
- Allow to cool, then pour into a sealable jar – the jam will keep for several weeks. Serve with a selection of crackers and cheese.
- See more Red pepper recipes
