Hot chilli jam for a cold bank holiday Monday

Hot (actually pleasantly warm) chilli jam. Last of the summer chilli crop. First of the autumn jams...

Hot (actually pleasantly warm) chilli jam. Last of the summer chilli crop. First of the autumn jams…

The jam is Nigella Lawson’s recipe: 150g red peppers (cored, seeded, cut into dice and then spritzed in a chopper or blender), 150g chillis (same), 1kg sugar and 600ml white (or cider) vinegar. You put all the ingrediants into a jam pan, then boil rapidly until it starts to turn syrup-y, after which you simmer until you get a set (a teaspoon full of jam on a cold plate wrinkles after a couple of minutes).

It’s great in adding a new dimension to things like ‘maids of honour’ – but you don’t want the chillis too hot. Last year’s batch turned the air in the kitchen into something resembling a police pepper-spray charge.

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