In which I make Sweet Chilli Jam and end up with Sweet Chilli Sauce...

I'm not sure if you could call this a happy accident, I mean, I was setting out to make my first ever jam and ended up with sauce. I don't know if it was the recipe not being specific enough or the fact I cut down on the amount of sugar in the recipe (I am a rogue, I know it), maybe I was too impatient and didn't cook it long enough or maybe it just wasn't my time to make jam... 

It all started with a trip to the markets and stumbling across a bag of these beauties...how could I resist? Once again the bright colours were calling to me.

 I used a few in various dishes but then I decided to get creative. I had been waiting for an excuse to get into jam making and these (plus a bag of yellow capsicums I also bought) would be perfect. Trawling the nets, I found this recipe and got to work on my first ever jam. It was also a great reason to use some of my frozen chillies that I had grown myself!

I used this technique when de-seeding the capsicums, it was fun and very effective. I love nifty tips like that! After I had roughly chopped all my fresh ingredients, I added them to my little food processor and blitzed them till they combined and minced.

After adding the canned tomatoes, sugar (reduced amount) and vinegar I cooked it down for an hour, the kitchen filled with a not unpleasant (but not exactly rosy) smell. I'm not sure why because like I said, first time jam (and chilli jam) maker here. 

I tested a small amount of the jam on a saucer in the freezer to check if it was setting and it seemed to be OK to me. Before the cooking process I had sterilised some jars by washing them in hot water and then drying them out in the oven set at 50C.

So, there you have it. The jam looks more like a sauce and that is OK with me. The taste is spicy, sweet and tangy and I have been using it in stir fries and more recently in a sweet chilli chicken dish. I don't think this is the end of jam making for me, I think I will just be a little more researched in how I go about it. Since making this jam, the Bearded Gamer recently gifted me with a whole book on making jams and preserves, so stay tuned because the strawberries are fantastic at the moment and I am now fully prepared.

Sweet Chilli Jam (Sauce)

Adapted from a recipe by Barney Desmazery from the BBC Good Food website

8 red capsicums , de-seeded and roughly chopped - I used 12 small yellow ones

10 chillies , roughly chopped - I de-seeded all but 2 chilli's

Finger-sized piece fresh ginger, peeled and roughly chopped

8 garlic cloves , peeled 

400g can cherry tomatoes

750g golden caster sugar - I used 550g of white caster sugar

250ml red wine vinegar

1. Add the chopped capsicum, chilli, garlic and ginger and whiz in a food processor until very finely chopped. 
2. Transfer this to a heavy bottomed pot and then add the tomatoes, vinegar and sugar. 
3. Bring to the boil and skim any scum forming on the top.
4. Turn the heat down and simmer for about an hour, I think if you want a more "jammy" consistency, you might have to simmer for closer to 2 hours but for my sauce, 1 hour is good. Be sure to stick around and stir occasionally too.
5. Once you notice it has become sticky and thick, test if it will set by putting a small amount on a saucer in the freezer for 2 mins. If it sets, it it ready. 
6. Transfer to your sterilised jars and tip them upside down to create a vacuum. 
7. Stores for up to 3 months in a cool, dark place and refrigerate when opened.