This recipe is embarrassingly easy to make. You will need:

3  Large Red Capsicums

6  Small Hot Thai Chillies (use more of less according to taste)

3  Cups White Sugar

3  Cups White Vinegar


Remove seeds from capsicums. Chop capsicums and chillies (leave seeds in chillies) finely by hand or using a food processor. Place in a large saucepan. Add vinegar and sugar. Bring to the boil and then simmer reducing the volume by 50%. This should take about 20-30 minutes.

Watch and stir the jam during the last ten minutes of cooking. Be sure not to overcook or it will set like toffee. Add to sterile jars while the jam is still hot and seal.

Keeping Qualities:
Unopened jars will keep for up to six months in the cupboard. Opened jars should be kept under refrigeration.

Make an easy, delicious dip by pouring chilli jam over light Philadelphia cream cheese. Use as a dipping sauce for spring rolls or satays. Add to pumpkin soup for a sweet, warm taste.  Use in stir fry dishes.

You can also add finely grated ginger and garlic to the jam prior to cooking for a fuller flavour. 

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