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Capsicum and Chilli Jam

capsicumchillijamA perfect spread or a relish with meats, this gift will go a long way this festive season.

2.2 lbs red capsicums (1 kg)
½ cup white wine vinegar (125 mL)
2 cups white sugar (450 g)
2 Tbsp. Fowlers Vacola Jamsetta jam-setting mixture
2 tsp. chilli, finely chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Place the capsicums on a baking tray. Roast in oven, turning once, for 1 hour. Set aside to cool slightly. Cover with plastic wrap. Set aside to cool completely.

Peel the skin from the capsicums and remove the membrane and seeds. Place the flesh in the bowl of a food processor and process until smooth. Transfer to a large saucepan. Add the vinegar and sugar, and stir to combine. Place the pan over low heat and stir until the sugar dissolves.

Add the jam-setting mixture and chilli to the capsicum mixture. Increase the heat to medium and bring to the boil. Cook, stirring occasionally, for 5 minutes. Set aside until the bubbles subside. Use a large metal spoon to skim any froth from the surface of the mixture.

Spoon the hot jam mixture into clean, dry jars and seal. Invert for 2 minutes, then turn the jars upright. Set aside to cool.

Makes 3 cups (750 mL).

Cook's Notes:

  • On the jam's label, include this storage note: "Store unopened in a cool, dark place out of direct sunlight for up to six months. Once opened, store in the fridge for up to six weeks".
  • It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:
  • Oven: Preheat the oven to 250°F (120°C). Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.
  • Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
  • Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.