Chilli Jam Recipe

Chilli Jam on Your Aga

This Chilli jam recipe is a little misleading by name. It isn’t a jam to spread on toast but rather a delicious accompaniment to cheese or cold meats. More like a ketchup than a jam in consistency, it adds a tasty, fiery kick to your crackers and cheese.

It is really simple to make on the Aga. Jam making techniques come into play and the traditional Aga hob plate is perfect for making jam and chutneys. Not much effort for truly scrumptious results!

Like with all jam making, you will need to sterilise your jars before starting. Wash the jars thoroughly and place in the Aga to dry and sterilise. In a traditional Aga, place in the simmering oven for 5-10 minutes, or set the oven to 120c if using an ElectricKit Aga or conventional cooker.

This recipe uses jam sugar with added pectin, a clever little ingredient which helps the jam to set.

Find More of Our Simple Aga Recipes

Ingredients

Makes approximately 1.5 litres of chilli jam

150g long red chillis deseeded
150g red bell pepper deseeded
1kg of jam sugar
600ml cider vinegar

You will need 6 x 250ml jam jars.

Method

Sterilise the jars using the method above.
Cut the chillies and peppers into chunks and place in a food processor. Pulse until finely chopped.
Dissolve the sugar and vinegar over a low heat using a traditional Aga simmering plate or ElectricKit hob set to 3.
Add the chopped peppers and chillis and increase the heat (ElectricKit setting 5). Bring to the boil and leave it at a rolling boil for 15-20 mins.
Take the pan off the heat and allow to cool for about 30mins before spooning carefully into the hot jars.

It is best to make this chilli jam one month ahead of using. Store in a cool, dark place for up to a year. Once open, store in the fridge and use within a month.