Sweet pepper jam

Start to finish: 45 minutes

Prep time: 20 minutes

Makes: About 2 cups

4 red capsicums, deseeded

5 small red chillies, roughly chopped

3cm piece fresh ginger, peeled and chopped

4 garlic cloves

200g Flavorite cherry tomatoes, chopped

1 1/2 cups soft brown sugar

1 1/4 cups red wine vinegar

Roughly chop capsicums and put in a processor with chillies (include seeds), ginger, garlic and tomatoes. Whizz until coarsley chopped. Scrape into a heavy-based pan with the sugar and vinegar and bring to the boil.

Sim off froth, reduce heat to simmer and cook for 20 minutes, stirring occasionally or until mixture is sticky and thick.

Cool and fill into sterilised jars. When cold, seal and store in a dark cool place.


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