Ingredients

Serves 4-6

Ingredients:
4 red capsicum
6 tomatoes
100ml olive oil
2 garlic cloves, minced
8 long red chilli, sliced in half lengthways and seeds removed
100ml malt vinegar
300g brown sugar
1 teaspoon salt

 

Method

Place capsicum on a roasting tray, lined with baking paper and bake at 250ºC, turning every 5 minutes until the capsicums are blackened on all sides.

Remove from oven, place in a bowl to cool before peeling.

Peel the tomatoes while the capsicums are roasting. Bring a pot of water to the boil. With a small kitchen knife remove the tomato stem area. Score the opposite end of the tomato with a criss-cross pattern. Drop the tomatoes into the boiling water for 20 seconds. Remove, cool slightly and then remove the skins. Slice the tomatoes in half (between the top and bottom) then with a teaspoon, remove the seeds. Chop roughly and set aside.

Peel the capsicum and discard any seeds and stem. Chop into small pieces.

Over a medium heat place a heavy based saucepan and olive oil.

Add the garlic and chilli and fry gently for 1 minute.

Add the chopped capsicum and tomato and cook for 5 minutes.

Add the vinegar, sugar and salt, turn the heat down to low and cook gently for 30 minutes or until the jam has thickened.

Pour into a sterilized jar (if storing), cool and refrigerate. If using immediately and often, store in a jar or plastic container with a lid. Keep refrigerated.

Chilli Jam is the perfect accompaniment for barbeque prawns, fish, chicken, cheese, pies, breads and all sorts of cutlets and fritters.