So remember how I mentioned last week that I made three chutneys? Well here is recipe number two – a smoky and sweet capsicum jam that is perfect with grilled meats, hot dogs and mexican food.
In this scene: Small quilted mason jars
Smoky green pepper jam
300g long green chillies
4 brown onions, peeled
8 cloves garlic, peeled
2 tablespoons olive oil
1 tablespoon table salt
1 tablespoon yellow mustard seeds
2 teaspoons smoked paprika
3kg green capsicums, deseeded, quartered
3 cups white sugar
2 cups malt vinegar
Cook the chillies on a barbecue or char-grill pan until they are blackened in patches. Set aside to cool slightly. Chop the onions and garlic, in batches, in a food processor. Heat the oil in a large stock/jam pot over medium heat. Cook the onions, garlic, salt, mustard seeds and paprika for 8-10 minutes or until the onion has softened. Meanwhile, remove the stalks from the chillies. Roughly chop the chillies and capsicum, in batches, in a food processor. Add to the onion mixture. Add the sugar and vinegar and bring to a boil. Simmer for 1 hour 15 minutes, stirring occasionally, until thickened and reduced. Spoon hot jam into sterilised* jars and seal.
Makes 10 cups (2.5 litres)
*To sterilise jars, immerse clean jars and lids in a large saucepan of boiling water for 5 minutes. Use tongs to remove and place on a clean tea towel to dry. Fill the hot jars to the top with hot jam and seal.
oOo This jam should last up to one year unopened on the shelf. Refrigerate once open.
oOo It would make a great Christmas gift or wedding favour, just add a pretty tag.
oOo Obviously, if you don’t have a food processor, you can chop all the veg by hand. It will just take a little longer!